Sunken chocolate amaretto cake
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.
For the cake
- 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
For the amaretti cream