Amaretta al Cioccolato Amaro e Amaretti e Crema Diplomatica
July 28, 2014
This is a cake that I love doing at home. Everybody loves it. I find it perfectly balanced. The bitterness of the dark chocolate and the amaretto balances the sweetness of the cake. The Diplomatic Creme rounds and wraps up all the flavours giving the cake the creaminess it deserves.
Originally it would be served without creme but with a good serving of alcohol. Amaretto being the obvious choice.
Here we go.
4 eggs yolks
4 egg’s whites
125gr/4.4 oz sugar
110gr/3.8oz cake flour
200gr7oz bittersweet chocolate at least 70% cocoa content
80gr/2.28 amaretto cookies
Leave the butter out few hours so you have it ready for when you start the preparation.
Grate the chocolate, reduce the cookies into powder- You can use a chocolate grater and a rolling pin and a ziplock bag for this, but you can put the broken up pieces and the amaretto cookies in a blender, pulsing it you will obtain a great texture mix, just do not stop until the cookies are powdered, also, do not try to crush the chocolate alone, it will melt-
Mount firmly all the whites with a tiny pinch of salt
Beat well and mount up the yolks and sugar, until creamy, fluffy and whitish, add the softened butter, keep beating until you have a fluffy and shiny mixture, add the flour.
Fold in the whites, line with parchment paper a baking pan, bake at 180° for 35/40 min.
Serve it with Crema Diplomatica:
It starts with a custard crème.
On a side bring half a litre of milk in which you infuse a strip of lemon zest. Just the yellow part, not the white.
Mix well and beat 100gr/3.5oz of sugar with 5 eggs yolks, use an electric wisk, as the result has to be creamy and fluffy. Add 50gr/1.8oz of sifted white flour, mix well in.
When the milk is starting to boil, add it, mixing well, to the eggs mixture, keep stirring, until it thickens up. Cool it off completely before folding in 200ml of fresh whipping cream, whipped with 2 teaspoons of powdered sugar. Keep in the fridge before serving.