Nigella Sunken Amaretto Chocolate Cake

This delicious Sunken Amaretto Chocolate Cake from Nigella Lawson is a rich, gooey dessert with a cracked, truffle-like top. Perfect for any chocolate lover, it’s made with simple ingredients like dark chocolate, butter, and amaretto liqueur, and topped with a creamy amaretti-infused whipped cream for a luxurious finish.

Ingredients Needed

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 (½ cup + 1 tbsp)
• 75g/2½oz ground almonds (¾ cup)
• 2 tbsp cocoa powder, plus 1 tsp for dusting
• 3 tbsp amaretto liqueur

For the amaretti cream:

• 250ml/9fl oz double cream (1 cup)
• 1 tbsp amaretto liqueur
• 4 amaretti biscuits, crumbled

How To Make Sunken Amaretto Chocolate Cake

1. Prepare the Oven and Tin: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Lightly grease the sides and line the base of your springform cake tin with baking paper.
2. Melt the Chocolate and Butter: Melt the chocolate and butter in a heatproof bowl over a pan of boiling water, making sure the bowl doesn’t touch the water, or in the microwave. Once melted, pour into a jug and leave to cool slightly.
3. Whisk Eggs and Sugar: Whisk the eggs and sugar until thick, moussy, and doubled in volume. This will take 2-3 minutes with a freestanding mixer or 4-5 minutes with an electric hand whisk.
4. Add Almonds and Cocoa: In a small bowl, mix the ground almonds and cocoa powder together. Slowly add this to the eggs and sugar mixture, one tablespoon at a time, with the mixer on low.
5. Add the Amaretto and Chocolate Mixture: Stir the amaretto into the slightly cooled chocolate and butter mixture, then pour it slowly into the batter while whisking, until smooth. Give a final fold by hand to ensure everything is well combined.
6. Bake the Cake: Pour the batter into the prepared tin and bake for 20-25 minutes, or until the top of the cake has formed a cracked, pale milk chocolate crust. A cake tester should come out with a few damp crumbs.
7. Cool the Cake: Remove the cake from the oven and place it on a wire rack. Drape a clean tea towel over the tin and let it cool. As it cools, the cake will crack more and sink slightly, leaving a frilly edge. Once cool, gently lift the cake from the tin and remove the base (optional).
8. Prepare the Amaretti Cream: In a separate bowl, whip the double cream and amaretto together until it thickens slightly but is still soft enough to dollop. Gently fold most of the crumbled amaretti biscuits into the cream, thickening it further. Transfer the cream into a small serving bowl and sprinkle the remaining amaretti crumbles on top.
9. Serve: Dust the cooled cake with 1 tsp of cocoa powder using a tea strainer. Serve the cake with the amaretti cream alongside.

Recipe Tips

• Use room temperature eggs: Cold eggs can affect the texture of the cake. Let them come to room temperature before you start whisking for the best results.
• Don’t overmix the batter: Once you add the melted chocolate, gently fold it in. Overmixing can cause the cake to be dense instead of light and airy.
• Check the cake early: Ovens can vary. Check the cake after 20 minutes to ensure it doesn’t overbake, as it should remain gooey in the center.
• Let the cake cool properly: The cake will sink and crack as it cools, which creates its signature texture. Don’t rush this step!
• Whip the cream just right: Don’t overwhip the cream for the amaretti cream. You want it soft and thick enough to hold, but not stiff, for the perfect dollop.

How To Store Leftovers?

• Refrigerate: Let the leftover cake cool to room temperature, then cover it with cling film or store it in an airtight container. It can be kept in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cake tightly in cling film or foil and place it in a freezer-safe container. It will keep for up to 1 month. When ready to serve, thaw the cake in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (serves 10 to 12)

• Calories: 494
• Total Fat: 30.9g
• Cholesterol: 169.5mg
• Sodium: 62.4mg
• Total Carbohydrate: 38.8g
• Dietary Fiber: 3.1g
• Sugars: 33.3g
• Protein: 10.8g

Try More Nigella Recipes:

• Nigella Lawson Sweet Shortcrust Pastry
• Nigella Turkey And Ham Pie
• Nigella Pickled Cucumber
• Nigella Chicken Liver Pate