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Recipe Category: Cake
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Ingredients
- 2 tsp grated orange peel
- 4 large eggs
- unsweetened cocoa powder, :for sifting
- 130g sugar
- 120g unsalted butter, room temperature
- 110g dark chocolate
- 150g flaked almonds
- 60g baby amoretti cookies
- butter-flavoured non-stick cooking spray
Method
- Preheat the oven to 175°C
- Spray a 23-cm spring form pan the non-stick 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
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