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Bittersweet Chocolate-Almond Cake with Amaretti Cookie Crumbs
I suggest if you don't want the glaze to be runny (or really soft, as the recipe indicates) reduce the cream. Another tweak: use semisweet chocolate and omit the sugar. -a glaze made with whipping cream, regular sugar, and cocoa is just as good and stays shiny even when refrigerated. Just google cocoa glaze. Lazzaaroni brand of Amaretti each paper covered Amaretti contains 2 cookies; therefore, when recipe calls for: '6 double amaretti cookies' you actually will need 12 individual amaretti. Try ginger snaps or graham crackers. Maybe even chocolate wafers.
Ingredients
  • subheading: FOR THE CAKE:
  • 1 stick (113 grams) unsalted butter, cut into chunks, at room temperature, plus more for greasing the pan
  • 2 tablespoons unsweetened cocoa powder, plus more for dusting the pan
  • ¾ cup (75 grams) sliced or slivered almonds
  • 6 double amaretti cookies (about 72 grams), such as Lazzaroni brand
  • ⅓ cup (67 grams) sugar
  • ¼ teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 4 ounces (113 grams) bittersweet chocolate, melted (it can still be warm)
  • subheading: FOR THE GLAZE:
  • 2 ounces (57 grams) bittersweet chocolate, finely chopped
  • ¼ cup (60 ml) heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 2 double amaretti cookies (about 24 grams), crushed
Steps
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