AMARETTO CHOCOLATE ALMONDS RECIPES

Steps:

• Place chocolate chips into a glass mixing bowl and put aside.
• In a small saucepan, combine heavy whipping cream, Amaretto, and almond paste. Stir well, making sure to fully blend the almond paste into the mix. Heat to a boil and then remove from heat.
• Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has been thoroughly mixed. It should be smooth.
• Place plastic wrap over bowl and tuck down the inside to place right on the mixture. Refrigerate for at least 2 hours.
• Once solid, scoop out 1 to 2 tsp. of the chocolate and roll into balls. Keep your hands cold if you can to prevent chocolate from melting. When you have finished rolling all of it into balls, wash and dry your hands and roll each ball into the finely chopped almonds. Store in an airtight container and keep in the fridge for up to one week.
• NOTE: I just made these and forgot to get the almond paste at the store. I used almond extract instead and it worked out just fine. Test the flavor after the Amaretto and 1 tsp. of almond extract. Use more extract for more flavor.

Steps:

• Heat the oven to 180C/fan 160C/gas 4 and line a 20cm springform cake tin with baking paper.
• To make the cake, beat the butter and both the sugars with an electric mixer for about 5 minutes or until light and fluffy. Gradually add in the eggs, one at a time, beating well between each addition.
• Add in the flour, baking powder, cocoa and ground almonds, and mix briefly, followed by the coffee paste, beating until fully combined.
• Finally, add in the melted chocolate and stir until just combined.
• Pour into the prepared cake tin and bake in the oven for 50 minutes – the cake should still be slightly fudgy in the middle.
• Remove the cake from the oven and leave to cool completely in the tin. It might sink a little on cooling but the cream will cover this. Gently whip the cream with the amaretto until just starting to thicken.
• Remove the cake from the tin to a serving plate and pile the cream high on top of the cake. Use a large knife to drag along the back of the decorating chocolate, to create curls. Sprinkle over the cake and serve.