Amaretto Chocolate Cake

posted on: November 11, 2011

This is everybody’s favorite Chocolate desert.  It is very rich and the amaretto adds a special flavor.  Warning: it is time consuming, expensive (especially if you use good chocolate), but worth the effort. Friends and family ask me to make it and beg for the recipe!


Shortening to grease pan
5 ounces of unsweetened chocolate (I use ScharffenBerger)
1 ¼ cups unsalted butter (2 ½ sticks)
5 eggs
2 ½ cups sugar
1 ¼ cups all-purpose flour
2 T Amaretto Liqueur
1 ½ t. Vanilla
¼ t. salt
1/3 c. chopped toasted almonds
2 T of Amaretto to sprinkle over the warm cake.

Preheat oven to 350. Grease a 9 inch springform pan with shortening.  Cut a circle of parchment paper to fit in the bottom of the pan and grease.

Melt the chocolate with the butter over low heat or microwave but watch it. Don’t let it scorch.

Combine eggs, and sugar in a large mixing bowl and whisk until blended and smooth. Stir in chocolate. Add the flour, amaretto, vanilla and salt and mix until blended. Stir in chopped almonds.

Place the pan on a baking sheet. Pour in the batter and bake for 60-75 minutes until the center is firm. Cool in the pan for 15 minutes, invert onto a rack to cool, and remove the parchment paper.  Sprinkle while still warm with 2 T of Amaretto.


2 bars ( 3 ounces each) of Tobler Tradition bittersweet chocolate or Lindt Excellence
1 ounce unsweetened chocolate
3 T water
3 T unsalted butter, cut into small pieces
2 T of Amaretto
24 -36 blanched, toasted whole almonds.

Melt the two chocolates with the water as you did before.  When smooth, mix in the butter until melted, remove from heat.  Leave at room temperature for no longer than two hours before glazing the cooled cake.  (I often make the cake early in the morning and start the glaze in afternoon.)

Place the cake upside down on a piece of waxed paper. Set the pan of glaze in a larger pan of ice water and beat by hand until it’s thick enough to spread.  How long this will take depends on how cool the glaze is.  Remove glaze from ice water and pour over the top of the cake, spread it evenly over the top and sides with a spatula.

Before the glaze has hardened, press almonds around the top.  Make another circle, if you want, an inch closer to the center.

Cut into thin slices.

This cake can be glazed 24 hours before serving.  Store at room temperature.  Freezing changes the appearance of the glaze but the unglazed cake can be frozen for several months.


Leave a Reply

Your email address will not be published. Required fields are marked *