Ingredients: |
Ingredients: 1 stick unsalted butter
2 T unsweetened cocoa powder
3/4 cup sliced almonds
6 T Amaretti cookie crumbs
1/3 cup sugar
1/4 tsp Fine sea salt
3 large eggs, at room temperature
4 ounces bittersweet chocolate, melted (not chips) Use good quality
Glaze and Whipped Cream:
2 ounces bittersweet chocolate finely chopped (not chips)
1/4 cup heavy cream
1 T sugar
1 T water
2 T crushed amaretti cookies for topping
3/4 cup heavy whipping cream
1/2 tsp almond extract
1 1/2 tsp powdered sugar
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Directions: |
Directions:Preheat oven to 350. Center a rack in the middle of the oven. Butter an 8 inch cake pan, line with paper, butter the paper, and dust interior with cocoa powder. Tap out excess.
Cake:
Put almonds, amaretti, sugar, cocoa and salt into a food processor, and process in short spurts, until the almonds and cookies are finely ground. Add the butter and eggs, and process, scraping the bowl occasionally, for about 2 minutes, until the mixture in well mixed. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl and then pour the batter into the pan. Knock the pan against the counter a few times to break any large air bubbles.
Bake the cake for 25 -30 minutes or until a tester c comes out streaky; the tope of the cake will look dry and perhaps cracked. If the top has erupted in a couple of places - it happens, use a spatula to press down the bumps as best you can. DO NOT OVER BAKE! Let cake rest on a rack for 15 minutes.
Run a knife between the cake and sides of pan. Invert onto the rack, peel off the paper and turn right side up. Cool to room temperature.
When ready to glaze cake, place the rack over a baking sheet lined with paper for foil to catch drips.
Glaze and Whipped Cream:
Place chocolate in a heatproof measuring cup with a spout. Bring the cream, sugar and water to a boil in a saucepan or micro wave. Pour the cream over the chocolate and stir gently until you have a smooth glaze.
Pour the glaze over the cake and use a spatula to spread it over the top and run down the sides. Sprinkle over the remaining 2 T crushed amaretti crumbs. Carefully slide the cake onto a serving plate. Refrigerate at least 30 minutes to set glaze. Remove cake 30 minutes to 1 hour before serving. Serve with whip cream.
Whip cream, adding in powder sugar and almond extract. |
This recipe for 15 Minute Magic Cake is from