Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs

By Dorie Greenspan

Updated Feb. 29, 2024

Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Total Time
1 hour 55 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
4(552)
Comments
Read comments

Here’s a cake that comes together with the push of a button — butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It’s low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, “Sweet Times,” in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven’t fiddled much with the recipe’s basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don’t be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula — it doesn’t diminish this cake’s deliciousness.

Featured in: A Cake Fit for Julia Child

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Ingredients

Yield:8 servings

    For the Cake

    • 1stick (113 grams) unsalted butter, cut into chunks, at room temperature, plus more for greasing the pan
    • 2tablespoons unsweetened cocoa powder, plus more for dusting the pan
    • ¾cup (75 grams) sliced or slivered almonds
    • 6double amaretti cookies (about 72 grams), such as Lazzaroni brand
    • ⅓cup (67 grams) sugar
    • ¼teaspoon fine sea salt
    • 3large eggs, at room temperature
    • 4ounces (113 grams) bittersweet chocolate, melted (it can still be warm)

    For the Glaze

    • 2ounces (57 grams) bittersweet chocolate, finely chopped
    • ¼cup (60 ml) heavy cream
    • 1tablespoon sugar
    • 1tablespoon water
    • 2double amaretti cookies (about 24 grams), crushed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

405 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 25 grams sugars; 7 grams protein; 155 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Center a rack in the oven, and preheat to 350. Butter an 8-inch cake pan, line the bottom with parchment paper, butter the paper and dust the interior with cocoa powder; tap out the excess.

  2. Step 2

    To make the cake: Put the 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 is homogeneous. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl, and then pour the batter into the pan. Standing back (to avoid being showered by cocoa powder), rap the pan against the counter a few times, to break the largest bubbles in the batter.

  3. Step 3

    Bake the cake for 25 to 30 minutes, or until a tester comes out streaky; the top 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 as you can. Let the cake rest on a rack for 15 minutes.

  4. Step 4

    Run a blunt knife between the cake and the sides of the pan. Invert the cake onto the rack, peel off the paper and turn right side up; cool to room temperature.

  5. Step 5

    When you’re ready to glaze the cake, place the rack over a baking sheet lined with parchment or foil — the drip-catcher.

  6. Step 6

    To make the glaze: Put the chocolate in a heatproof measuring cup with a spout or in a bowl. Bring the cream, sugar and water to a boil in a saucepan (or do this in the microwave). Pour the cream over the chocolate, and stir gently until you have a smooth glaze.

  7. Step 7

    Pour the glaze over the cake, and use an offset spatula or knife to spread it over the top. Sprinkle over the crushed amaretti. Refrigerate for at least 30 minutes to set the glaze (which will always be soft). Serve the cake slightly chilled or at room temperature (my preference).

Ratings

4 out of 5
552 user ratings
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Comments

elle

I've made a version of this cake. It's heaven. As a former professional baker, I suggest if you don't want the glaze to be runny (or really soft, as the recipe indicates) reduce the cream. Another tweak: use semisweet chocolate and omit the sugar. However, once again, I ask, why does the Times insist on not giving alternative methods for those (including myself) who don't own the specific equipment? No Food Processor? No Problem -- Do this: and tell your readers how.

Amy

For those that are unfamiliar with the Lazzaaroni brand of Amaretti (which are the classic Amaretti): each paper covered Amaretti contains 2 cookies; therefore, when recipe calls for: '6 double amaretti cookies' you actually will need 12 individual amaretti. Same for the glaze: 2 double amaretti cookies equal 4.

eggplanty

Nut tortes. Rich, short, old news and fantastic. I make a hazelunut recipe that my Italian relatives handed down to me. Readers that don't have a food processor don't need an alternative method they will probably just head out and get a bag of Bob's nut flour at the supermarket.

Narcissa

My husband made this for me for my birthday. It was as cakes go simple --and delicious! Better the next day if anything. Rich but not negatively so. Really recommend

small

Had only small amaretti, used 24. Added only 2 tbsps sugar. 4 small eggs. 90% dark chocolate for both cake and glaze. A drop or two of almond flavoring in glaze. Sliced unblanched almonds.

Josephine

Ingredients in this updated recipe have been reduced by 1/3 or 1/4. It is a smaller cake than the original. Not realizing this until after baking, I blindly went ahead and used the 9” pan that I had always used before. The disappointing result was a 1” high cake that was done in 20 minutes. Anyone who’s made this cake regularly before the update, please note.

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