Madey Edlin

Giada De Laurnitis : Chocolate Amaretti Cake

In Cake, Chef Spotlight, Chocolate, dessert on November 2, 2009 at 5:16 pm

Sorry about not posting this last week, things got crazy around here!

So I did change a few things according to my liking, I used butter waffle cookies from Trader Joe’s (like a waffle ice cream cone) instead of the amaretti cookies, and did not add the orange zest. But this cake is amazing! I really likes the lightness of this cake. I would say this beats any cake in simpleness, and a impact of flavor!

  • 3/4 cup semisweet chocolate chips
  • 1 cup slivered almonds
  • 1 cup (about 2 oz) baby amaretti cookies
  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 2 teaspoons grated orange zest

Preheat oven to 350. Spray a 9″ spring form pan with non-stick spray. Microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.

In a food processor, combine the almonds, and the cookies, pulse until finely ground. Transfer to a bowl. Add the butter and sugar (and zest if using) to the food processor and blend until smooth. With the machine running add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.

Pour the batter into the prepared pan. Bake until the center puffs and a tester comes out clean, about 35 minutes. Cool the cake for 15 minutes. Transfer to a platter and sift unsweetened cocoa powder over, and serve.

Recipie: “Everyday Italian” by Giada De Laurnitis, pg. 242, Chocolate Amaretti Cake.
Picture: MAKA pics (


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