Nigella Sunken Amaretto Chocolate Cake is a delicious dessert, made with dark chocolate, butter, eggs, caster sugar, ground almonds, cocoa powder, and amaretto liqueur. It takes 60 minutes to make and makes 10 servings, making it a great choice for any event.
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Why You Should Give This Recipe A Try
- Decadent Chocolate. The use of high-quality dark chocolate with 70% cocoa solids creates a rich and intense chocolate flavor that chocolate lovers will adore.
- Moist And Tender Texture. The combination of ground almonds and butter in the cake batter results in a moist and tender crumb, making each bite a delightful experience.
- Amaretto Infusion. The addition of amaretto liqueur adds a subtle almond flavor and enhances the overall complexity of the cake, making it even more irresistible.
- Creamy Amaretti Topping. The amaretti cream, made with double cream, amaretto liqueur, and crumbled amaretti biscuits, provides a creamy and crunchy element that perfectly complements the cake, adding an extra layer of indulgence.
What Is Nigella Amaretto Chocolate Cake Recipe?
Nigella Amaretto Chocolate Cake is made with dark chocolate, butter, eggs, sugar, ground almonds, cocoa powder, and amaretto liqueur. It is a rich and moist treat. It has a unique hole in the middle and a rich chocolate taste. Perfect for chocolate lovers who want a tasty treat.
Nigella Sunken Amaretto Chocolate Cake Ingredients
For The Cake
- 100g/3½oz dark chocolate, 70% cocoa solids, roughly chopped
- 100g/3½oz unsalted butter softened and cut into cubes, plus extra for greasing
- 4 large free-range eggs, at room temperature
- 125g/4½oz caster sugar
- 75g/2½oz ground almonds
- 2 tbsp cocoa powder, plus 1 tsp for dusting
- 3 tbsp amaretto liqueur
For The Amaretti Cream
- 250ml/9fl oz double cream
- 1 tbsp amaretto liqueur
- 4 amaretti biscuits, crumbled
Nigella Sunken Amaretto Chocolate Cake Instructions
- Preheat oven to 180C/160C Fan/Gas 4, gently grease springform cake tin sides, and line base with baking paper.
- Heat the chocolate and butter in a heatproof bowl in the microwave or over a pan of boiling water without touching it. Pour into a jug and chill.
- Whisk eggs and sugar until thick, sticky, and doubled or quadrupled in volume. This takes 2–3 minutes with a standalone mixer or 4–5 minutes with an electric hand whisk.
- Mix almonds and cocoa in a small bowl. Slow the mixer to low and whisk the eggs and sugar tablespoon by tablespoon.
- Stir the amaretto liqueur into the somewhat cooled, melted chocolate and butter, then slowly pour this glossy substance into the cake batter, beating constantly. It will look like chocolate mousse. Finally, fold by hand to ensure everything is blended.
- Pour and scrape the batter into the tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the color of pale milk chocolate, the cake is dark and tender underneath, and a cake tester comes out with just a few damp crumbs.
- Leave the tin on a wire rack with a clean tea towel to cool. As the cake cools, the top will break and sink, leaving a frilly edge. Once the cake is cold, unclip the tin and gently lift it onto a cake stand or plate, removing the base only if you are brave. Sprinkle the teaspoon of cocoa through a tea strainer over the top like a chocolate truffle.
- Whip the cream and amaretto just before serving until ripples appear and it’s thickened but still soft enough to dollop with the cake. Gently incorporate most of the crumbled amaretti biscuits into the cream to thicken it. Pour into a small bowl and top with the remaining amaretti crumbles.
Recipe Tips
- For a strong and rich chocolate taste, use dark chocolate with at least 70% cocoa solids.
- Make sure the butter is soft and at room temperature so that the cake batter is smooth and creamy.
- Be careful with the amaretto liqueur because too much of it can make the other tastes disappear. Start with the amount suggested and change it to suit your taste.
- Don’t mix the batter too much or it will get too thick. Mix until just mixed to keep the crumb light and soft.
- Too much cocoa powder can make the cake too bitter, so only a little bit should be used. A beautiful surface only needs light dusting.
What To Serve With Sunken Amaretto Chocolate Cake?
Nigella’s Sunken Amaretto Chocolate Cake goes well with many different things. To smooth out the richness, you could serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit or a dusting of powdered sugar can add a bit of freshness and visual appeal.
How To Store Sunken Amaretto Chocolate Cake?
- In The Fridge. Let the traditional Nigella Sunken Amaretto Chocolate Cake cool, then wrap it in plastic wrap or store it in an airtight container. Keep it at room temperature for 3 days or refrigerate for 5 days.
- In The Freezer. Wrap the Nigella Sunken Amaretto Chocolate Cake snugly in plastic wrap and place it in a freezer-safe container or zip-top bag to freeze. Freeze it for 3 months.
How To Reheat Sunken Amaretto Chocolate Cake?
- In The Oven. Start with a low oven temperature (325°F or 160°C). Cover the cake loosely with aluminum foil on a baking sheet to prevent over-browning. Heat it in the oven for 10-15 minutes until heated.
- In The Microwave. Slice the cake and set it on a microwave-safe plate. Heat it in the microwave on medium power for 15-20 seconds at a time until it reaches the required temperature. Avoid overheating, which might dry the cake.
FAQs
How Do I Know When The Cake Is Fully Baked?
To know when the cake is fully baked, insert a toothpick into the center. If it comes out with a few moist crumbs, it’s done.
Can I Add Nuts Or Other Mix-ins To The Cake Batter For Added Texture?
Yes, you can add nuts or other mix-ins to the cake batter for added texture. Chop them finely and fold them in gently.
How Can I Adjust The Sweetness Level Of The Cake To Suit My Taste Preferences?
Adjust the sweetness level by reducing or increasing the amount of sugar in the recipe. Start with small adjustments and taste as you go.
Can I Use A Different Type Of Alcohol Instead Of Amaretto Liqueur?
Yes, you can use a different type of alcohol instead of amaretto liqueur. Consider options like rum, bourbon, or even a flavored liqueur for a unique twist.
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Nigella Sunken Amaretto Chocolate Cake Nutrition Facts
Serving Size: 1 slice
- Calories: 400 calories per slice
- Total Fat: 25 grams
- Saturated Fat: 15 grams
- Cholesterol: 100 milligrams
- Carbohydrates: 40 grams
- Sugar: 25 grams
- Protein: 8 grams
- Fiber: 3 grams
- Sodium: 100 milligrams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
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Nigella Sunken Amaretto Chocolate Cake
Description
Nigella’s Sunken Amaretto Chocolate Cake is a delicious dessert, made with dark chocolate, butter, eggs, caster sugar, ground almonds, cocoa powder, and amaretto liqueur. It takes 60 minutes to make and makes 10 servings, making it a great choice for any event.
Ingredients For The Cake
For The Amaretti Cream
Instructions
- Preheat oven to 180C/160C Fan/Gas 4, gently grease springform cake tin sides, and line base with baking paper.
- Heat the chocolate and butter in a heatproof bowl in the microwave or over a pan of boiling water without touching it. Pour into a jug and chill.
- Whisk eggs and sugar until thick, sticky, and doubled or quadrupled in volume. This takes 2–3 minutes with a standalone mixer or 4–5 minutes with an electric hand whisk.
- Mix almonds and cocoa in a small bowl. Slow the mixer to low and whisk the eggs and sugar tablespoon by tablespoon.
- Stir the amaretto liqueur into the somewhat cooled, melted chocolate and butter, then slowly pour this glossy substance into the cake batter, beating constantly. It will look like chocolate mousse. Finally, fold by hand to ensure everything is blended.
- Pour and scrape the batter into the tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the color of pale milk chocolate, the cake is dark and tender underneath, and a cake tester comes out with just a few damp crumbs.
- Leave the tin on a wire rack with a clean tea towel to cool. As the cake cools, the top will break and sink, leaving a frilly edge. Once the cake is cold, unclip the tin and gently lift it onto a cake stand or plate, removing the base only if you are brave. Sprinkle the teaspoon of cocoa through a tea strainer over the top like a chocolate truffle.
- Whip the cream and amaretto just before serving until ripples appear and it’s thickened but still soft enough to dollop with the cake. Gently incorporate most of the crumbled amaretti biscuits into the cream to thicken it. Pour into a small bowl and top with the remaining amaretti crumbles.
Notes
- For a strong and rich chocolate taste, use dark chocolate with at least 70% cocoa solids.
- Make sure the butter is soft and at room temperature so that the cake batter is smooth and creamy.
- Be careful with the amaretto liqueur because too much of it can make the other tastes disappear. Start with the amount suggested and change it to suit your taste.
- Don’t mix the batter too much or it will get too thick. Mix until just mixed to keep the crumb light and soft.
- Too much cocoa powder can make the cake too bitter, so only a little bit should be used. A beautiful surface only needs light dusting.
Nigella Sunken Amaretto Chocolate Cake