CHOCOLATE AMARETTO RECIPES

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SUNKEN CHOCOLATE AMARETTO CAKE RECIPE - BBC FOOD



Sunken chocolate amaretto cake recipe - BBC Food image

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.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 10–12 slices

Number Of Ingredients 10

100g/3½oz dark chocolate, 70% cocoa solids, roughly chopped
100g/3½oz unsalted butter, softened and cut into cubes, plus extra for greasing
4 large free-range eggs, at room temperature
125g/4½oz caster sugar
75g/2½oz ground almonds
2 tbsp cocoa powder, plus 1 tsp for dusting
3 tbsp amaretto liqueur
250ml/9fl oz double cream
1 tbsp amaretto liqueur
4 amaretti biscuits, crumbled

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper.
  • Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little.
  • Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk.
  • Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon.
  • Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined.
  • Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it.
  • Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle.
  • 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.

CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES



Chocolate mousse | Jamie Oliver recipes image

This chocolate mousse recipe is chock full of delicious, little-bit-naughty ingredients

Total Time 30 minutes

Yield 10

Number Of Ingredients 9

300 g good-quality dark chocolate (70% cocoa solids) broken into small pieces
sea salt
8 large free-range eggs
100 g caster sugar
300 ml double cream
Amaretto
2 tablespoons good-quality cocoa powder plus extra for dusting
2 packs sesame snaps
400 g sour cherries

Steps:

    1. There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
    2. You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
    3. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
    4. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
    5. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
    6. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!

Nutrition Facts : Calories 574 calories, FatContent 33.6 g fat, SaturatedFatContent 18.4 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 54.5 g carbohydrate, SugarContent 48.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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