The first time I made this cake, I was in a bad mood and a small kitchen, and had just enough chocolate to either bake or eat in despair. I chose cake (wise move), and by the time it came out of the oven — all cracked on top and sunken in the middle like it had let out a deep, contented sigh — I felt better. Honestly, chocolate does things a therapist can’t.
This sunken amaretto chocolate cake isn’t the sort that stands tall and smug. It’s dramatic, messy, and a bit mysterious — like it’s keeping secrets under that broken crust. One bite in and you’ll forgive its crumpled centre. Rich, almond-scented, almost truffle-like. Best served with whipped cream you didn’t quite finish whipping. Trust me.
Why You’ll Love It
- It’s basically a chocolate truffle in cake form — dense, dark, dreamy
- Almondy amaretto makes it feel grown-up, like something from an actual bistro
- Sinks on purpose, so you don’t have to pretend it’s meant to be perfect
- You can whip it up in under an hour and it only needs one tin
- The amaretti cream on the side? Optional, but outrageously good
- It keeps well and actually improves overnight (if it lasts that long)
Ingredients
For the cake:
- 100g dark chocolate (70% cocoa solids), roughly chopped
- 100g unsalted butter, softened + extra for greasing
- 4 large eggs, room temp
- 125g caster sugar
- 75g ground almonds
- 2 tbsp cocoa powder, plus 1 tsp for dusting
- 3 tbsp amaretto liqueur
For the amaretti cream:
- 250ml double cream
- 1 tbsp amaretto liqueur
- 4 amaretti biscuits, crumbled
How to Make It
prep the tin and melt the good stuff:
Preheat the oven to 180°C (160°C fan). Grease and line the base of a springform tin (8-inch works well). Melt the chocolate and butter together — either over a pan of simmering water or in 20-second bursts in the microwave. Stir until smooth, then set aside to cool slightly.
get your eggs fluffy:
In a big bowl, whisk the eggs and sugar together until pale, thick, and doubled in volume. You want the mixture to leave a trail when you lift the whisk — like soft peaks but for sugar.
bring in the almonds:
Mix the ground almonds with the cocoa powder. Sprinkle this into the egg mixture and gently fold it through. Don’t beat it. Be nice.
pour in the chocolate:
Stir the amaretto into your melted chocolate-butter mix. Then slowly pour it into the bowl, folding as you go. It’ll look thick and glossy — like chocolate mousse that knows it’s about to become cake.
into the tin it goes:
Scrape the batter into your prepared tin. Don’t worry if it’s not perfectly level — it’s going to collapse anyway. Bake for 20–25 minutes, or until the top has formed a cracked, matte crust and the centre is still slightly wobbly.
let it sink and settle:
Leave the cake in its tin to cool — it will cave in the middle and the edges will rise like a crusty collar. That’s the beauty of it. Dust with cocoa once cooled, or not — up to you.
whip up the amaretti cream:
Just before serving, whip the cream with the amaretto until soft peaks form. Stir in most of the crumbled amaretti, saving a little to sprinkle on top. It’s the perfect mix of creamy and crunchy.
Common Mistakes and How to Dodge Them
Why did my cake sink in the middle?
It’s meant to! That’s the signature move. It rises in the oven, then sinks as it cools. Think soufflé-meets-brownie.
The top cracked too much — is that bad?
Nope. It’s part of the charm. You want that thin crust on top to contrast the gooey middle.
My cream turned to butter — what now?
You overwhipped it. It happens. Add a splash of unwhipped cream and fold gently to rescue it… or just start again. Whipped cream is quick.
The cake’s too gooey — should I bake it longer?
A little goo in the middle is perfect. If it’s liquid, yes, it needed a minute or two more. If it’s fudgey, you nailed it.
Storage and Reheating
- Room temp: Keep covered on the counter for up to 3 days — no fridge needed unless it’s scorching hot
- Fridge: If you do refrigerate it, bring it back to room temp before serving
- Freezer: Wrap slices or the whole cake in clingfilm and foil. Freeze for up to 3 months
- Reheat (oven): Gently warm slices at 160°C for 5–10 minutes
- Reheat (microwave): 15–20 seconds max. Any longer and you’ll dry it out
Frequently Asked Questions
Can I swap the amaretto for something else?
Totally. Try rum, hazelnut liqueur, or even orange zest and juice if you want to keep it alcohol-free.
Can I skip the amaretti cream?
Sure — it’s lush, but the cake holds its own. Serve with ice cream, or just a dusting of icing sugar.
Can I double the recipe for a larger crowd?
You can, but bake it in two tins. This cake doesn’t like to be too thick — it won’t cook evenly.
Is it gluten-free?
Yep — as long as your cocoa powder and chocolate are GF. The base is almond flour, so no regular flour involved.
Nutrition Facts (Per Serving)
- Calories: 400 kcal
- Fat: 25g
- Carbs: 40g
- Protein: 8g
- Sugar: 25g
- Sodium: 100mg
Try More Nigella Recipes:
Nigella Sunken Amaretto Chocolate Cake
Description
This sunken chocolate cake is rich and tender, with a crackled top, gooey centre, and the warming almond note of amaretto — made even better with amaretti cream on the side.
Ingredients
For the cake:
For the cream:
Instructions
- Preheat oven to 180°C. Grease and line springform tin.
- Melt chocolate and butter, cool slightly.
- Whisk eggs and sugar until thick. Fold in almonds and cocoa.
- Stir amaretto into chocolate mix, then fold into batter.
- Pour into tin and bake 20–25 mins. Cool in tin.
- Whip cream with amaretto and stir in amaretti. Serve with cake.
Notes
- Don’t overbake — gooey is the goal
- Let it cool completely before moving or slicing
- Use high-quality chocolate for the best flavour
- You can serve it warm, but chilled is lovely too