ScarlettAmaretti Chocolate Cake
September 10th 2008 13:35
Amaretti Chocolate Cake
About Amaretti biscuit
Amaretti, means “little bitter things’ in Italian, amaretti biscuits are small almond biscuits similar to macaroons. Some are made using ground sweet and bitter almonds, baked with egg and sugar, other from ground apricot kernels. They’re light and airy, crunchy on the outside and chewy in the middle.
INGREDIENTS
Serves 8
350 gm / 12 oz Amaretti biscuits
175 gm / 6 oz dark chocolate with 70-75% cocoa solids
425 ml / 15 fl oz double cream
4 tablespoons brandy
3 tablespoons cider
For dusting
cocoa powder
1. Lightly grease a 1.2 litre / 2 pint pudding basin with groundnut or other flavourless oil.
2. Break up the dark chocolate into a heatproof bowl.
3. Pour in the double cream and fit the bowl over a pan of barely simmering water making sure the base of the bowl doesn’t touch the water, leave until the chocolate has melted. Then take off the heat.
4. Using an electric hand mixer, whisk the chocolate and cream together until you have a cold, creamy mixture. Set aside.
5. Mix the brandy and cider together and pour into a shallow dish.
6. Dip the Amaretti biscuits, one at a time, first into the liquor, then into the chocolate cream mixture, and arrange a layer of biscuits in the base of the pudding basin.
7. Spread a layer of chocolate cream mixture over the first layer of biscuits.
8. Repeat the whole process until you have 4 layers.
9. Place a saucer (one that fits inside the rim of the basin) on top of the mixture, put a 900 gm or 1 kg / 2 or 3 lb weight on top and leave in the fridge overnight.
10. Before serving, dip the basin in hot water for about 3 seconds and turn the pudding out on a flat serving plate.
11. Put the cake back in the fridge for 15 minutes to allow the outside to get firm again.
12. Just before serving, dust with cocoa powder.
**From “The Delia Collection Chocolate”, “BBC Food Glossary” and “life in italy.com”**
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