Hey everyone! Today we’re baking a delicious cake! An Amaretti&Chocolate cake, with an ombre (kind of) decoration!
I added crushed amaretti cookies to the batter, but if you like this flavor you could add some Amaretto liquor too (I didn’t have any!).
I just love the chocolate and amaretti combination 🙂 In case you didn’t know what amaretti are, they are italian cookies made with egg whites, caster sugar and almond flour! Pretty delicious, huh?!
We’re filling the cake with… CHOCOLATE GANACHE! I think it’s one of the yummiest thing ever 🙂 But let’s take a look at the recipe:
4.40 oz (125 grams) soften butter
3.52 oz (100 grams) sugar
3 eggs (added one at a time, be careful not to over mix the batter!)
8.81 oz (250 grams) flour
2.11 oz (60 grams) amaretti cookies
3 tsp baking powder
1 pinch of salt
3.38 fl oz (100 ml) milk
Alternate dry and wet ingredients and make sure you finish off with the dry ingredients! Bake the cake at 356 F (180°c) for about 30 minutes. I spit the batter into two baking tins (7 inches each!)
CHOCOLATE GANACHE
7.43 fl oz (220 ml) warm cream
7.76 oz chocolate
Once the ganache is cold, whip it!
MASCARPONE FROSTING (you can use buttercream too!)
17.63 oz (500 grams) mascarpone cheese
1.76 oz (50 grams) powdered sugar
7.43 fl oz (220 ml) whipped cream
almond flavor
To tint the frosting: cocoa powder and a splash or two of milk!
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ITALIANO
Ciao a tutti! Oggi prepareremo una torta amaretti e ganache al cioccolato! Io ho usato amaretti sbriciolati, ma potete usare anche l’amaretto (io non l’avevo!). Mi piace tantissimo la combinazione amaretti e cioccolato, se piace anche a voi dovete assolutamente provarla! Vi lascio la ricetta:
125 grammi di burro ammorbidito
100 grammi di zucchero
3 uova (da aggiungere uno alla volta)
250 grammi di farina
3 cucchiaini di lievito
60 grammi di amaretti
un pizzico di sale
100 ml di latte
Aggiungete alternativamente ingredienti secchi e liquidi (finite con quelli secchi, mi raccomando!). Cuocete a 180 gradi per 30 minuti circa. Io ho diviso l’impasto in due tortiere da 18 cm.
PER LA GANACHE AL CIOCCOLATO
220 ml di panna calda
220 grammi di cioccolato
Lasciatela raffreddare, quindi montatela con le fruste!
PER IL FROSTING AL MASCARPONE
500 grammi di mascarpone
50 grammi di zucchero a velo
220 ml di panna montata
Per ottenere il frosting marrone ho aggiunto cacao amaro e un paio di cucchiai di latte!
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This cake is gorgeous ! Can a cake be gorgeous??? Oh, those layers inside! Wow! What a work of art! Bravo!