Create & Decorate's for your country kitchen

for your country kitchen

chocolate amaretto cake

recipe courtesy of Lyn Slade at Charlotte’s House B&B, Bolton, MA

ingredients

cake	frosting and garnish:
1 C semisweet chocolate chips 3/4 C sugar 2/3 C butter 3 eggs, separated 1 tsp. vanilla extract 1/2 tsp. salt 3/4 C flour 1/4 C milk 2/3 C ground almonds	2 Tbsp. Amaretto (omit, or use 1 tsp. almond extract) 1/2 C butter 1 C confectionary sugar 1/4 tsp. salt 1 tsp. almond extract 1/2 tsp. vanilla extract milk 1 oz. unsweetened chocolate 1/4 C semisweet chocolate chips 15 – 20 whole almonds

instructions

Preheat oven to 350˚. Grease an 8” – 9” springform pan.
In a double boiler, melt chocolate chips, stirring until smooth; set aside.
With a mixer, beat butter and sugar until creamy.
Add egg yolks, vanilla, and salt.
Mix in melted chocolate.
Add flour, milk, and almonds and mix well.
In a separate, clean bowl, and with clean beaters, beat egg whites until soft peaks form.
Fold egg whites into chocolate batter.
Spread into greased pan; it will be a thin layer.
Bake for 30 – 35 minutes until you can touch the center with your finger and leave no imprint.
Cool for 10 – 15 minutes then remove from pan and cool completely.
Place cake on serving platter.
Brush top of cake with Amaretto, if using, and allow it to sink in while making frosting.
Beat butter until soft and fluffy. Add confectionary sugar, salt, and extracts. Beat well.
Drizzle in little bits of milk, while machine is running, until frosting is smooth and creamy.
Frost top, and if desired, sides of cake.
Melt unsweetened chocolate and semisweet chocolate chips and drizzle much of the melted chocolate over frosted cake.
Dip wide end of whole almonds into remaining melted chocolate and place directly onto edge of cake.