Amaretti Chocolate Cake, made with Premium Belcolade Chocolate



  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch springform pan the nonstick spray. Refrigerate.
  • Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.

See our easy melting chocolate instructions.

  • Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground.
  • Transfer the nut mixture to a medium bowl.
  • Add the butter and sugar to the processor and blend until creamy and smooth.
  • Add the grated orange peel and pulse briefly, until incorporated.
  • Add the eggs 1 at a time. Blend until the eggs are incorporated.
  • Clean the sides of the mixing bowl and blend again.
  • Add the nut mixture and melted chocolate.
  • Pulse until blended. Clean the sides of the bowl. Blend again.
  • Pour the batter into the prepared pan.
  • Bake until the center puffs and a tester (toothpick) inserted into the center of the cake comes out clean, about 35 minutes.
  • Cool the cake in the pan for 15 minutes.
  • Transfer the cake to a platter. Sift the cocoa powder over and serve.
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