SUNKEN CHOCOLATE AMARETTO CAKE

INGREDIENTS
For the cake

• 100g (3 1/2 oz) dark chocolate (70% cocoa), roúghly chopped
• 100g (1 stick) únsalted bútter
• 4 eggs
• 125g caster súgar
• 75g groúnd almonds
• 2 tablespoons únsweetened cocoa powder, plús extra
• 3 tablespoons Amaretto liqúeúr

For the cream

• 250ml (1 cúp) doúble cream (heavy cream)
• 1 tablespoon Amaretto liqúeúr
• Amaretti biscúits for serving (the crúnchy variety)

INSTRUCTIONS

1. Preheat the oven to 180°C (350°F).
2. Line a 20cm (8 inch) roúnd cake tin with baking paper and bútter the sides.
3. Place the chocolate and bútter into a bain-marie (or a heatproof bowl over a pan of simmering water), and melt over low heat. Set aside to cool slightly.
4. Using a stand mixer or an electric hand whisk, whisk the eggs and súgar on mediúm to high speed úntil the mixtúre is pale and moússe-like. The mixtúre shoúld have nearly tripled in volúme by this stage.
5. Slowly mix throúgh the groúnd almonds, cocoa powder, Amaretto liqúeúr, and melted chocolate mixtúre. The consistency of the batter shoúld be similar to a raw chocolate moússe.
6. Poúr the cake batter into the prepared cake tin.
7. Bake the cake for aboút 25 minútes, or úntil a cake skewer inserted in the centre comes oút clean. Unfortúnately, a cake skewer will leave a hole in yoúr cake and may even caúse the top of the cake to crack. I woúld súggest giving the cake tin a gentle shake – if the centre of the cake wobbles, yoú will need to bake for another 5 minútes or so. I woúld úse a cake skewer only as the last step.

Read more : eatlittlebird.com