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Sunken chocolate cake with amaretti cream and raspberries

A dark and decadent, rich fudgey sunken chocolate cake, crowned with an amaretti textured double cream and adorned with red raspberries.
4 from 2 votes
Prep Time: 25 minutes
Cook Time: 55 minutes
Resting time: 15 minutes
Servings: 12 slices
Alter quantities (metric only) 12 slices

Here's what you'll need...

Ingredients you'll need...

Sunken chocolate cake

  • 250 g good quality 70% cocoa solids dark chocolate
  • 60 ml brandy
  • 2 tablespoon strong espresso
  • 1.5 teaspoon vanilla extract
  • 200 g unsalted butter
  • 220 g golden caster sugar
  • 6 large eggs separated
  • 175g ground almonds

Amaretti cream topping

  • 15 amaretti biscuits
  • 300 ml double cream
  • 300 g raspberries to decorate
  • icing sugar (optional)

Here's what we do...

  • Heat your over to 170°C fan/150°C/Gas mark 3
  • Grease your 23cm baking tin and line the base with greaseproof paper.
  • Bring a small pan of water to boiling point then remove from the heat.
  • Break your dark chocolate into chunks and put into a heatproof bowl that will balance on top of the small saucepan.
  • Put the bowl with the chocolate on top of the saucepan of just boiled water and allow the heat to gently melt the chocolate.
  • Melt your butter slowly over a gentle heat in your large saucepan.
  • Add your brandy, espresso, vanilla essence and sugar.
  • Mixing continually with a balloon whisk, heat gently until all of the sugar has dissolved.
  • Add your melted chocolate and mix in thoroughly.
  • Set aside to cool for about 15 minutes.
  • Add your egg whites to a bowl, ensure the bowl is completely clean and grease free.
  • Whisk your egg whites until they form stiff peaks, this will take about 1 minute and 15 seconds in a stand mixer on a high setting. Set aside.
  • Add your eggs yolks and ground almonds to your cooled chocolate mixture and beat together for about 1 minute on a medium setting.
  • Add half of the egg whites to the chocolate mixture and gently fold in with a large metal spoon.
  • Fold in the rest of your egg whites, again do this gently so that you keep plenty of air in the mixture.
  • Transfer your cake batter to your cake tin.
  • Bake in the centre of your oven for 50-55 minutes.
  • Remove from the oven and leave to cool for 15 minutes before transferring to a cooling rack.
  • Leave to completely cool before adding your topping.

Amaretti cream and raspberry topping

  • Beat your double cream until it forms peaks, do not overbeat.
  • Put your amaratti biscuits into a food bag and smash gently with a rolling pin so that they break into small pieces, then mix into the cream.
  • Spread the cream over the top of your cake and decorate with raspberries.
  • Sift over a little icing sugar.
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