Amaro Chocolate Cake
Serves 835 mins prep45 mins cook
This cake will stay tasty and moist for 3 or 4 days on the kitchen counter, wrapped well with plastic.
0 servings
What you need
tsp espresso powder
cup granulated sugar
tbsp unsalted butter
cup amaretto
tsp baking soda
tsp fine sea salt
tsp vanilla extract
pt blueberry
tsp sugar
Instructions
1 Put the espresso powder, sugars and 1 ½cups of water in a small saucepan over medium heat, whisking to dissolve. Stir in the butter and ¾ cup cocoa and heat until butter is melted. Stir in the amaro. Pour into a large heatproof bowl and let cool completely. 2 Preheat oven to 325 (160 C) degrees. Butter a 10-inch springform pan and dust with the remaining 2 tablespoons cocoa powder. 3 Whisk the flour, baking soda and salt together in a bowl. Stir in the chocolate. 4 Whisk the eggs and vanilla into the cocoa-amaro mixture, then set a mesh strainer or sifter over the bowl and sift the flour mixture over the top. 5 Tip any remaining chocolate pieces in the strainer into the bowl. Fold everything together to combine. 6 Pour the batter into the pan and bake 55 minutes. Insert a cake tester into the center of the cake, and if it comes out clean, remove the cake from the oven. Otherwise bake another 5 to 10 minutes. Let cool on a rack before removing sides of the pan. 7 Toss the berries with the amaro and sugar, slightly crushing the fruit. Serve the berries with the cake.View original recipe
