Chocolate truffle amaretti cake with espresso glaze

Did you bake up a storm on World Baking Day? I certainly did! The red velvet cupcakes I made for my mom were a huge success – she ate about six of them! But being an overachiever is tough (thanks for the genes, mom and dad), and since no weekend is bake-free for me, I though it only fitting that on such a special occasion as World Baking Day, I do it justice by doubling up. So I baked an extra recipe, you know, for the fun of it. But to be honest, it was mainly because red velvet cupcakes don’t have any chocolate in them and we all know about my chocolate obsession! So I sort of pledged to bake for myself this time around (that's bad isn't it?!)

This is one awesome cake and it totally hit the chocolate spot. It’s dense like a truffle and if you leave out the amaretti biscuits, it’s completely gluten-free. I love the biscuits in it though so if you can find them, toss a few in. They give an intense almond taste to the ‘cake’ (can we call it a cake, it’s more like a giant slab of chocolate) and along with the extra almondy booze, makes for a great combo. You could however, use hazelnut, coffee or whatever other liqueur takes your fancy (be reasonable though, Jagermeister and chocolate aren’t friends – well, I’m not friends with it either after one or two occasions I’d rather not mention!).

Anyway, the cake puffs up during bake and then flops down enough for you to be completely alarmed, but rest assured, that’s supposed to happen! It gives the top a beautiful cracked appearance and creates deep furrows perfect for collecting that lusciously glossy espresso glaze. Served with a scoop of vanilla ice cream and it’s dessert perfection.

Chocolate truffle amaretti cake with espresso glaze

Serves 6-8

45g (3 tbsp) butter

170g dark chocolate (70%)

6 large eggs, separated, at room temperature

250m (1 cup) white sugar, divided

45ml (3 tbsp) almond extract or liqueur

60g amaretti biscuits crushed*

Pinch of salt

Espresso glaze

125g dark chocolate (70%)

50g butter

1 tbsp golden syrup

1 tsp instant-espresso powder

Preheat the oven to 180C. Grease and line the bottom of a 20cm springform cake tin with baking paper. Melt the butter and chocolate together in a bowl over gently simmering water. Using an electric mixer beat together egg yolks and ½ cup sugar until very pale, thick and creamy (about 10 minutes). Add liqueur, amaretti biscuits, melted chocolate mixture and mix well.

In a separate bowl, beat egg whites until soft peak stage then add remaining sugar and beat until stiff and glossy. Fold the meringue into the chocolate mixture in 3 batches. Pour the batter into the lined cake tin and bake for 40 minutes or until just set. The cake will still be very moist. Allow the cake to cool completely before removing from the tin. Make the glaze by placing the chocolate, margarine, syrup and coffee in a bowl over gently simmering water and stir until melted. Serve the glaze poured over the cake.

*Amaretti biscuits are small, crisp Italian biscuits traditionally made from crushed almonds. You can find them in the biscuit aisle of most supermarkets but feel free to leave them out completely or replace with toasted crushed almonds, if you like.

EASTER UPDATE!
Take one packet of speckled eggs (okay may half a packet because you'll probably have eaten half of them) and scatter over the cake for a fun twist!