Amaretto Chocolate Raspberry Cake Recipe
Indulge your sweet tooth with the perfect combination of rich chocolate, sweet raspberry, and nutty amaretto flavors in the Amaretto Chocolate Raspberry Cake. Are you ready for this decadent dessert?
Ingredients
- 175g soft butter
- 175g golden caster sugar
- 140g self-raising flour
- 85g ground almond
- 140g amaretti biscuits, roughly broken
- 250g punnet raspberry
To serve
- icing sugar, to dust
- 142ml carton single cream
Instructions
- Begin by preheating the oven to 140C fan/160C conventional/gas 3. Next, prepare a 20cm round cake tin by greasing and lining the base. In a large bowl, combine the butter, caster sugar, eggs, flour, and ground almonds. Use an electric hand whisk to thoroughly blend all the ingredients.
- Begin by spreading half of the cake mixture in the lined tin. Next, scatter half of the amaretti biscuits over it, followed by one-third of the raspberries. Lightly press these layers into the cake mixture for an even distribution.
- Evenly spread the remaining cake mixture over the amaretti and raspberries. Sprinkle the rest of the amaretti and half of the remaining raspberries on top. Bake for 55-60 minutes, or until a skewer inserted in the center comes out clean.
- After 15 minutes of cooling in the tin, use a knife to gently release it, and store covered in the fridge for up to 2 days.
- Prepare this chilled dessert by dusting it with icing sugar and garnishing it with remaining raspberries and a dollop of single cream before serving.