Chocolate Cake Recipes

Ingredients

Cake:
1 tbsp flavourless vegetable oil, such as sunflower
3 oz or 7-8 amaretti biscuits, finely crushed
1 oz or 1/4 cup unblanched almonds, toasted and finely chopped
1 lb fine quality bittersweet or plain chocolate, chopped into small pieces
5 tbsp Amaretto liqueur
5 tbsp golden syrup (Karo)
16 fl oz or 2 cups double cream
cocoa powder, for dusting

For the Amaretto Cream:
12 fl oz or 1 1/2 cups whipping cream or double cream for serving
2-3 tbsp Amaretto di Soronno liqueur

Method

1. Lightly oil a 9 inch heart-shaped or springform cake pan.
2. Line the bottom with non-stick baking paper and oil the paper.
3. In a small bowl, combine the crushed amaretti biscuits and the chopped almonds.
4. Sprinkle evenly on to the bottom of the pan.
5. Place the chocolate, Amaretto liqueur and golden syrup in a medium saucepan over a very low heat.
6. Stir frequently until the chocolate is melted and the mixture is smooth.
7. Remove from the heat and allow it to cool for about 6-8 minutes, until the mixture feels just
8. warm to the touch.
9. Pour the cream into a bowl.
10. Whip with a hand-held electric mixer, until it just begins to hold its shape.
11. Stir a large spoonful into the chocolate mixture, to lighten it, then quickly add the remaining cream and gently fold into the chocolate mixture.
12. Pour into the prepared pan, on top of the amaretti and almond mixture.
13. Level the surface.
14. Cover the pan with plastic wrap and chill overnight.
15. To remove from pan, run a thin-bladed sharp knife under hot water and dry carefully.
16. Run the knife around the edge of the pan to loosen the dessert. Place a serving plate over the pan, then invert to unmold.
17. Carefully peel off the paper, replacing any crust that sticks to it, and dust with cocoa powder.
18. In a bowl, whip the cream and Amaretto liqueur to soft peaks.
19. Serve separately on the side.

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