AMARETTO CHOCOLATE RECIPES
CHOCOLATE CHIP-AMARETTO POUND CAKE RECIPE | ALLRECIPES
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
- Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
- Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.
Nutrition Facts : Calories 342.6 calories, CarbohydrateContent 41.8 g, CholesterolContent 55 mg, FatContent 17.6 g, FiberContent 1.1 g, ProteinContent 5.6 g, SaturatedFatContent 6 g, SodiumContent 336.5 mg, SugarContent 29 g
AMARETTO RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT
There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 35 minutes
Cook Time 60 minutes
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl., Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended., Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack., In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer., Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour., Top cheesecake with almonds and sugared cranberries.
Nutrition Facts : Calories 351 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 168mg sodium, CarbohydrateContent 29g carbohydrate (26g sugars, FiberContent 0 fiber), ProteinContent 10g protein.
More about "amaretto chocolate recipes"
AMARETTO CAKE WITH BUTTERCREAM FROSTING RECIPE: HOW TO MAKE IT
I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. —Megan Dudash, Youngsville, North Carolina
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories per serving
- Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.
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SUNKEN CHOCOLATE AMARETTO CAKE RECIPE - BBC FOOD
This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and amaretto gives a marzipan kick, balancing the bitterness of the chocolate. The amaretti cream alongside brings both smoothness and a fine honeycomb crunch to the velvetiness of the cake.
Equipment: You will need a 20cm/8in springform cake tin.
From bbc.co.uk
Reviews 4.7
From bbc.co.uk
Reviews 4.7
- Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.
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PANETTONE FRENCH TOAST | JAMIE OLIVER RECIPES
From jamieoliver.com
Calories 290 calories per serving
Calories 290 calories per serving
- TO SERVE Preheat the grill to medium. Slice two thick rounds of panettone. Get a non-stick pan with the same diameter and rub the soft butter all over the base. Beat the eggs with the vanilla paste and icing sugar in a shallow bowl, then dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly and confidently transfer to the cold buttered pan. Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I’ve been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere – don’t worry if the panettone tears, just patch it up, it’s all going to cook into one batch of deliciousness. Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden – keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.
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AMARETTO DESSERT RECIPES | ALLRECIPES
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AMARETTO COFFEE - AN ITALIAN AFTER DINNER DRINK
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CHOCOLATE CHIP-AMARETTO POUND CAKE RECIPE | ALLRECIPES
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AMARETTO CHEESECAKE - SALLY'S BAKING ADDICTION
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