BITTERSWEET CHOCOLATE AND ALMOND CAKE
Provided by Michel Depardon
Categories Cake Chocolate Nut Dessert Bake Quick & Easy Almond Chill Bon Appétit France
Yield Serve 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
- Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
- Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.
CHOCOLATE AMARETTI CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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 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.
BITTERSWEET CHOCOLATE CAKE WITH CHOCOLATE SAUCE AND TOASTED ALMOND CREAM
Steps:
- To make the cake, preheat the oven to 300 degrees F. In a medium saucepan, combine the 1/2 cup of sugar with 1/3 cup water and bring to a boil, stirring, over high heat. Meanwhile, combine the chocolates and the butter in a medium bowl. When the sugar mixture boils, pour it over the chocolates and stir until blended. Set aside.
- In a mixing bowl, combine the 11/2 tablespoons sugar and the eggs. Using a mixer set at high speed, whip the eggs and sugar until the mixture falls back onto itself in a slowly dissolving ribbon-like pattern when the beater is lifted. Add 1/3 of the egg mixture to the chocolate mixture and fold in with a spatula to lighten. Fold in the remaining egg mixture.
- Bring a kettle of water to a boil. Spray 6 (6-ounce) ramekins or 6 (2 by 3-inch) loaf pans with nonstick cooking spray and place them in a roasting pan just large enough to hold them. Divide the batter among the ramekins, place the roasting pan in the oven, and add enough water to the pan to come three-quarters of the way up the sides of the ramekins. Bake until a cake tester inserted in the middle of the cakes comes out with just a few crumbs sticking to it, about 30 minutes. Allow the cakes to cool to room temperature, about 30 minutes.
- In a small saucepan, combine the chocolate and cream and heat over low heat, stirring constantly, until the chocolate is melted. Cool for at least 30 minutes.
- Bring cream and almonds to a boil and store refrigerated for 24 hours. Strain, add vanilla and whip.
- PLATING: Dust plates with cocoa. Invert the ramekins onto the plates and add a scoop of the almond cream to each. Drizzle the chocolate over the cake and cream, sprinkle with chocolate curls, if using, and serve.
AMARETTI COOKIE
These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
- Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
- Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
BITTERSWEET CHOCOLATE CAKE
Provided by Terry Gibralter
Categories Cake Chocolate Egg Dessert Bake Quick & Easy Birthday Shower Party Bon Appétit Paris France Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
- Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.
CHOCOLATE AMARETTI
These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
More about "bittersweet chocolate almond cake with amaretti cookie crumbs recipes"
CHOCOLATE AMARETTI COOKIES – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
AMARETTI COOKIES - JO COOKS
From jocooks.com
AMARETTI COOKIES RECIPES - NYT COOKING
From cooking.nytimes.com
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS …
From pinterest.com
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS …
From pinterest.com
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS …
From pinterest.com
CHOCOLATE AMARETTI CAKE - BRENDA GANTT
From cookingwithbrendagantt.net
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS …
From pinterest.com
BITTERSWEET CHOCOLATE RECIPES - NYT COOKING
From cooking.nytimes.com
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS
From copymethat.com
AMARETTI CAKE - CTV
From more.ctv.ca
TORTA DI AMARETTI | AMARETTI CAKE | ITALY MAGAZINE
From italymagazine.com
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS …
From eatyourbooks.com
CHOCOLATE AMARETTI CAKE RECIPE - TODAY
From today.com
OUR MOST DECADENT BITTERSWEET CHOCOLATE RECIPES - TASTE OF HOME
From tasteofhome.com
BEST CHOCOLATE AMARETTI COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love