This sunken chocolate amaretto cake is gluten-free and tastes great with dark chocolate and Amaretto liqueur. The cake tastes great with ground almonds, and the fresh berries give it a nice burst of flavor.
Ingredients: 200g dark chocolate at least 70% cocoa solids, broken into pieces. 200g unsalted butter, cubed. 200g caster sugar. 3 tablespoons Amaretto liqueur. 6 large eggs, separated. 75g ground almonds. Pinch of salt. Icing sugar, for dusting optional. Fresh raspberries or strawberries, to serve optional.
Instructions: Preheat the oven to 180C 350F and grease a 23cm 9-inch springform tin with butter or line with parchment paper. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from the heat and allow to cool slightly. In a large mixing bowl, whisk together the egg yolks and caster sugar until pale and thick. Stir in the Amaretto liqueur. Fold the melted chocolate mixture into the egg yolk mixture until well combined. Gently fold in the ground almonds. In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually fold the egg whites into the chocolate mixture, being careful not to deflate the mixture. Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the cake is set around the edges but still slightly wobbly in the center. Remove from the oven and allow to cool in the tin for 10-15 minutes before transferring to a wire rack to cool completely. Once cooled, dust with icing sugar if desired and serve with fresh raspberries or strawberries. Enjoy!
Kian Finnegan
