Amaretto Chocolate Cake
User Reviews
4.9
150 reviews
Excellent
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Prep Time
1 hr
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Cook Time
25 mins
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Additional Time
2 hrs
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Total Time
3 hrs 25 mins
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Course
Dessert
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Cuisine
International
Amaretto Chocolate Cake
Report
The Amaretto Chocolate Cake features a moist genoise sponge enhanced with cocoa powder and a touch of butter. It is layered with a rich chocolate cream made from caramelized walnuts and dark chocolate, complemented by an amaretto-flavored cream that blends dark chocolate, whipping cream, and vanilla. The cake is finished with a mirror glaze and optional decorations like raspberries and chocolate pralines, creating a multi-textured dessert suitable for special occasions or as an indulgent treat.
Description
The Amaretto Chocolate Cake begins with a delicate genoise sponge incorporating eggs whipped to triple volume, cocoa, and melted butter for richness. The chocolate cream layer uses caramelized walnuts combined with dark chocolate and milk to add nutty sweetness and texture. The amaretto cream combines dark chocolate and whipped cream with amaretto and vanilla extracts to deliver a smooth, lightly boozy profile that balances the bittersweet chocolate. The mirror glaze topping adds a glossy finish, while raspberries and chocolate pralines provide contrasting fresh and crunchy accents. This layered cake offers a harmonious blend of nutty, sweet, and chocolate flavors within a tender textured dessert, suitable for an elegant presentation and sharing.
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Ingredients
Genoise sponge:
- 4 egg
- 4 tbsp sugar
- 2 tbsp flour
- 2 tbsp cocoa powder
- 30 g butter melted
- salt a pinch
Chocolate cream:
- 100 g walnuts
- 100 g sugar
- 200 ml milk
- 200 g dark chocolate 70% cacao
Amaretto cream:
- 200 g dark chocolate
- 400 ml whipping cream
- 1-2 tsp amaretto extract to taste
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Decor:
- mirror glaze
- raspberry
- chocolate pralines (optional)
Instructions
Genoise sponge:
- Melt the butter over low heat and leave to cool. Combine the flour with the cocoa powder.
- Whip the eggs with a pinch of salt and sugar until they triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the dry ingredients with a spatula using gentle upward movements.
- Preheat the oven to 180°C ( 360°F). Line a 20/30 cm (8x12 inches) baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 25 minutes, or until it passes the toothpick test. Transfer to a cooling rack. After half an hour, cover with a clean towel to keep in the moisture.
Chocolate cream:
- Caramelize the sugar in a thick-bottomed saucepan. When it turns a golden color, add the walnuts and cover well with the caramelized sugar. Flip onto a chopping board and let cool. Break off the larger piece into manageable chunks, put them in the blender, and roughly grind them.
- Bring half the milk (100 ml or 1/2 cup) to almost boiling point. Add the broken chocolate pieces and stir to combine. Take a spoonful of cream and add it to the rest of the milk. Stir well until a smooth syrupy consistency. Coat the cake and put it back in the baking tray.
- Refrigerate the chocolate cream. Once cooled, add the caramelized walnuts. Spread the cream onto the cake and refrigerate.
Amaretto cream:
- Put half the whipping cream (200 ml or 3/4 cup) over medium heat and bring to a boil. Turn off the heat. Add the broken dark chocolate, amaretto essence, and vanilla. Stir well until smooth. Cover with cling film and leave to cool.
- Whip the remaining whipping cream with the vanilla sugar until it turns into a stiff foam. Fold the whipped cream into the cooled chocolate cream with upward movements. Spread the chocolate cream over the cake. Refrigerate for 2-3 hours to set the cream.
- Decorate the cake with mirror glaze, chocolate pralines, and raspberries. You can find the mirror glaze explained in the Blackberry Mousse and Chocolate Cake recipe.
Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
150 reviews
Excellent
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