Name: Flourless Chocolate Amaretti Cake
Prep time: 25 min
Cook time: 30 min
Ingredients: 1 ¼ cup amaretti cookies (about 20); ¾ cup almonds; ¼ teaspoon cinnamon; ½ cup unsalted butter, softened; ½ cup plus 2 tablespoons granulated sugar; 4 eggs; 8 ounces good quality semi-sweet chocolate, melted; 1 ½ teaspoons vanilla extract; unsweetened cocoa powder, for dusting

Hi All! Today we have this flour-less amaretti cake for you. I really dig cakes like this for so many reasons; a few of them being: they’re single layered (easy!), no frosting needed (super easy!), and the flour in this particular recipe is replaced with crushed [amaretti] cookies (awesome!). It’s a quick cake to throw together, with only a handful of ingredients; it’s chocolatey, decadent and SUPER almond-y….in a good way. It really is quite a tasty little cake that’s great to enjoy alongside a creamy cappuccino, a rich espresso or even an ice cold glass of milk! Mother’s day is just a couple days away, why not surprise mom with this tasty treat?! Enjoy!
xx Jenny

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Flourless Chocolate Amaretti Cake topped with cocoa powder.

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Flourless Chocolate Amaretti Cake

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 2 votes

Prep Time: 25 mins

Cook Time: 30 mins

Servings: 8

INGREDIENTS

▢ 1 ¼ cup amaretti cookies (about 20)
▢ ¾ cup almonds
▢ ¼ teaspoon cinnamon
▢ ½ cup unsalted butter, softened
▢ ½ cup plus 2 tablespoons granulated sugar
▢ 4 eggs
▢ 8 ounces good quality semi-sweet chocolate, melted
▢ 1 ½ teaspoons vanilla extract
▢ unsweetened cocoa powder, for dusting

INSTRUCTIONS

Preheat oven to 350°F.
Place cookies and almonds into a food process and pulse until a fine meal forms (10 to 12 pulses). Pour mixture into a mixing bowl and stir in cinnamon. Set aside.
Place butter and sugar in a stand mixer (or using hand mixer), fitted with a paddle attachment, and cream together, about 3 minutes.
Scrape down sides of bowl and with motor running add eggs, one at a time, until well mixed.
Add cookie mixture and melted chocolate and continue to mix until fully combined, scrape down sides of bowl and stir in vanilla.
Pour batter into a 9 inch cake pan lined with parchment and lightly greased.
Bake cake for about 30 minutes or until set in center and a small mound has formed. Allow cake to cool completely before flipping onto a large cake plate/platter. Carefully peel parchment from cake and dust with cocoa powder. Serve.

NOTES

*Makes 1 (9 inch) cake

Calories: 507kcal Carbohydrates: 48g Protein: 10g Fat: 32g Saturated Fat: 15g Cholesterol: 114mg Sodium: 91mg Potassium: 286mg Fiber: 5g Sugar: 38g Vitamin A: 488IU Calcium: 69mg Iron: 3mg