Mandatory chocolate cake with amaretto and amaretti, flour and butter free

Description

Outside, the cake is crispy and very fragile, it can be seen from the photo, but inside it is moist and viscous. Almost like Brownies, but softer and with its own zest. The special charm is that it is cooked for ten minutes, and then baked for another 40 minutes. You can cook in advance and store in the refrigerator, but before serving it is better to take it out somewhere in half an hour or an hour so that it warms up. The recipe advises baking in a 20 cm detachable form. I had such a small one that died for a long time, so I made it in a 28 cm form. In my opinion, it would be optimal to take a form with a diameter of 24 cm.

Cooking

Step 1

Preheat oven to 180°C. Grease a removable bottom baking dish with oil and line the bottom with greaseproof paper.

Step 2

Break the chocolate into pieces, place in a heatproof bowl and place over a saucepan of barely simmering water. When the chocolate begins to melt, add the liqueur, and when it has melted completely, remove the bowl from the water bath and let cool slightly.

Step 3

Whisk the yolks in a large bowl until stiff and light. Pour the cookies into the melted chocolate and then add the yolks.

Step 4

In a clean bowl, beat egg whites with a mixer until soft peaks. Gradually add the sugar and beat until a thick, glossy meringue is obtained. In 3 doses, add it to the chocolate mass.

Step 5

Pour the mixture into the prepared pan and flatten slightly. Bake for 35-40 minutes until the cake has risen and the top is slightly crispy. Cracks may appear on the surface, but the middle should remain moist and tender. Turn off the oven and leave the cake in it for at least an hour.

Step 6

Remove the cake from the oven and let cool completely before removing from the mold. Transfer to a large platter and sprinkle with cocoa powder. Cut into pieces and serve with mascarpone or lightly whipped cream.