Amaretto Chocolate Cake
From the category of super delicious, and aromatic chocolate cakes, I present to you this delicious amaretto chocolate (mousse) cake. Its name includes the ingredients that make it so special — ingredients that are exceptionally delicious even on their own. Together they result in one of the best chocolate cakes ever.
Ingredientes
- 4 eggs
- 4 tbsp sugar
- 2 tbsp flour
- 2 tbsp cocoa powder
- 30 g melted butter
- a pinch of salt
- 100 g walnuts
- 100 g sugar
- 200 ml milk
- 200 g 70% dark chocolate
- 200 g dark chocolate
- 400 ml whipping cream
- 1-2 tsp amaretto extract (to taste)
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- mirror glaze
- raspberries
- chocolate pralines ((optional))
Método · 3 h 25 min
- Melt the butter over low heat and leave to cool. Combine the flour with the cocoa powder.
- Whip the eggs with a pinch of salt and sugar until they triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the dry ingredients with a spatula using gentle upward movements.
- Preheat the oven to 180°C ( 360°F). Line a 20/30 cm (8x12 inches) baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 25 minutes, or until it passes the toothpick test. Transfer to a cooling rack. After half an hour, cover with a clean towel to keep in the moisture.
- Caramelize the sugar in a thick-bottomed saucepan. When it turns a golden color, add the walnuts and cover well with the caramelized sugar. Flip onto a chopping board and let cool. Break off the larger piece into manageable chunks, put them in the blender, and roughly grind them.
- Bring half the milk (100 ml or 1/2 cup) to almost boiling point. Add the broken chocolate pieces and stir to combine. Take a spoonful of cream and add it to the rest of the milk. Stir well until a smooth syrupy consistency. Coat the cake and put it back in the baking tray.
- Refrigerate the chocolate cream. Once cooled, add the caramelized walnuts. Spread the cream onto the cake and refrigerate.
- Put half the whipping cream (200 ml or 3/4 cup) over medium heat and bring to a boil. Turn off the heat. Add the broken dark chocolate, amaretto essence, and vanilla. Stir well until smooth. Cover with cling film and leave to cool.
- Whip the remaining whipping cream with the vanilla sugar until it turns into a stiff foam. Fold the whipped cream into the cooled chocolate cream with upward movements. Spread the chocolate cream over the cake. Refrigerate for 2-3 hours to set the cream.
- Decorate the cake with mirror glaze, chocolate pralines, and raspberries. You can find the mirror glaze explained in the Blackberry Mousse and Chocolate Cake recipe.
The smooth and delicate genoise cake is layered with cocoa and followed by chocolate milk syrup. On top, there is a rich dark chocolate cream topped with caramelized walnuts. It already sounds good, doesn’t it? It’s just way too good!
And there’s more! On top, there is a dark chocolate mousse infused with an unmistakable amaretto. The powerful flavor that, when used in moderation, elevates any dessert to a marvelous level. Just like this one: smooth, delicious, and full of flavors! Enjoy!
Chocolate cream:
- 100 g walnuts
- 100 g sugar
- 200 ml milk
- 200 g 70% dark chocolate
Amaretto cream:
- 200 g dark chocolate
- 400 ml whipping cream
- 1-2 tsp amaretto extract to taste
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Decor:
- mirror glaze
- raspberries
- chocolate pralines (optional)
Genoise sponge:
- Melt the butter over low heat and leave to cool. Combine the flour with the cocoa powder.
- Whip the eggs with a pinch of salt and sugar until they triple in volume. Add the melted butter and mix for another 10 seconds. Turn off the mixer. Incorporate the dry ingredients with a spatula using gentle upward movements.
- Preheat the oven to 180°C (360°F). Line a 20/30 cm (8×12 inches) baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 25 minutes, or until it passes the toothpick test. Transfer to a cooling rack. After half an hour, cover with a clean towel to keep in the moisture.
Chocolate cream:
- Caramelize the sugar in a thick-bottomed saucepan. When it turns a golden color, add the walnuts and cover well with the caramelized sugar. Flip onto a chopping board and let cool. Break off the larger piece into manageable chunks, put them in the blender, and roughly grind them.
- Bring half the milk (100 ml or 1/2 cup) to almost boiling point. Add the broken chocolate pieces and stir to combine. Take a spoonful of cream and add it to the rest of the milk. Stir well until a smooth syrupy consistency. Coat the cake and put it back in the baking tray.
- Refrigerate the chocolate cream. Once cooled, add the caramelized walnuts. Spread the cream onto the cake and refrigerate.
Amaretto cream:
- Put half the whipping cream (200 ml or 3/4 cup) over medium heat and bring to a boil. Turn off the heat. Add the broken dark chocolate, amaretto essence, and vanilla. Stir well until smooth. Cover with cling film and leave to cool.
- Whip the remaining whipping cream with the vanilla sugar until it turns into a stiff foam. Fold the whipped cream into the cooled chocolate cream with upward movements. Spread the chocolate cream over the cake. Refrigerate for 2-3 hours to set the cream.
- Decorate the cake with mirror glaze, chocolate pralines, and raspberries. You can find the mirror glaze explained in the Blackberry Mousse and Chocolate Cake recipe.
Enjoy!
