Chocolate & Amaretto Cake with Hazelnuts (Gluten free)

Are you ready…this cake is devilish!
I had been wanting to make a dark rich cake with Amaretto, the kind of cake that you could only have a small slice of, no matter how daring you thought you were when it came to puddings. So here it is, just for you.


Okay the slice may not look perfect, but this is real home baking for you.


It’s extremely rich, dense and not for the faint hearted. Don’t say I didn’t warn you!


250g good quality dark chocolate (NO less than 70%)
210g unsalted butter
200g caster sugar
5 eggs
75g ground almonds


150g good quality dark chocolate (you know the deal)
50ml milk
70g unsalted butter
Amaretto to taste
small handful of hazelnuts

1. Set the oven to 160C/Gas 3/325F. First butter the sides of a 23cm/9in cake tin ( or spring form tin), and line the bottom of the tin with greaseproof paper. Put to one side.

2. Chop up the chocolate making it quicker to melt. Then in a bowl over hot water (making sure the bowl does not touch the water) put the chocolate, butter and sugar in. Stir till all has melted, then leave to cool down for a few minutes. This is the safest way to melt chocolate as you reduce the risk of over cooking the chocolate.

3. In a separate bowl whisk up all the eggs well. Once the chocolate mixture has cooled a little, slowly pour into the eggs whilst whisking. Then fold in the ground almonds, letting the air get into the mixture to create a light texture.

4. Pour the mixture into the greased tin, and place in the middle of the oven. Cook for around 30 minutes – or until the skewer/knife comes out clean.

5. Glaze – Chop up the chocolate and transfer to a bowl with the butter and milk. Use the same technique to melt this as you did for the cake mixture. Once all has melted add the Amaretto to taste. I use between 3-4 tablespoons, depends how rich you want the cake to be.

6. Once the cake is cooked, take it out and let it cool down. In a dry frying pan toss the hazelnuts until they turn slightly golden and leave to one side

7. Finally, making sure the cake isn’t too warm, pour the glaze over the top, letting it drizzle down the sides. Lightly sprinkle the hazelnuts on top. Enjoy!

(Tip: This cake is best served when it’s slightly warm with a little cream)


© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.

This entry was posted in Recipes and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s