It’s never too soon to get started on your festive baking, so try this gorgeous Amaretti Chocolate Cake with chocolate dipped cherries from our friends at Bottle Green. Infused with pomegranate and elderflower, this easy bake is perfectly moist and gluten free! Whether it’s a practice run for the big day, or for an impressive Sunday lunch, you’re sure to spread a little joy with this sweet treat!
- 250g plain chocolate
- 50g amaretti biscuits
- 100g ground almonds
- 150g caster sugar
- 100g softened butter
- 4 medium eggs
- 4 tbsps Bottlegreen Pomegranate and Elderflower Cordial
- 100g fresh cherries
- Icing sugar
Pre-heat the oven to 180c, gas mark 4. Line the base and grease a 20cm springform tin. Break 150g of the chocolate into pieces and place in a heat proof bowl, melt with the bowl sitting over a saucepan of simmering water.
Place the amaretti biscuits, ground almonds and sugar into the food processor and blitz until finely ground, add the butter, eggs and 2 tbsps of cordial, process again.
Add the melted chocolate and briefly process again. Pour the mixture into the tin, cook for approx 35-45 mins until the cake feels firm, the top will crack. Cool in the tin, remove and place on a serving plate.
To finish the cake, break up the remaining chocolate, place in a bowl with 2tbsps of cordial, melt as before, pour half onto a piece of non stick baking parchment, smooth with a knife, allow to set. Dip the cherries into the rest of the chocolate, leave to set on non-stick baking parchment. Using a star cutter cut out stars from the chocolate.
Dredge the cake with icing sugar, arrange the stars and chocolate dipped cherries over the top.
Cooks tip: This cake freezes really well, so make ahead to take away some of the festive stress.
We love to see your baking pictures so let us know if you give this recipe a whirl! Keep in touch on Twitter @Homemakermag