Picture this, a wheat free, chocolate, almond and coffee flavoured moist ‘cake’ that melts in your mouth and goes perfectly with a morning coffee or with a glass of milk.
How did this come about I ask yourselves? Well I was spring cleaning my cupboards and came up with some ground almonds, a load of ameretti sprinkles and flakes from the ice cream van that won’t last till summer, and thought ‘how do I turn this into dessert?’
Further investigation gave me the rest of the ingredients I needed to make a cake and then I thought…..mmmm coffee. Then, as I was brewing my espresso it hit me- let’s make this cake a mocha!! It would counteract the overt milkiness of the flakes and would bring out the best in the almond flavours.
So here we are, my chocamocharetti cake….
125g Unsalted butter
125g Caster sugar
1 Tbs cocoa powder
75g Ground almonds
300g flakes or other chocolate
1 Shot of espresso
100g Amaretti biscuits crushed
Icing sugar or cocoa to dust the finished cake
Heat the oven to gas mark 4 then line & grease a 20cm loose bottom cake tin
Cream the butter and sugar in a bowl then gradually add one egg at a time till fully combined
Add the ground almonds and cocoa powder & mix until combined
Add the flakes fully crumbled and the espresso shot to the mix
Add and combine the amaretti crumbs and mix thoroughly
Add ingredients into the tin and pop in the oven for 30 minutes
When it comes out allow to cool in the tin, then gently loosen round the edges & use a pallet knife to ease off the base, remove the wax paper & arrange on a plate and dust with either icing sugar or cocoa
Change the butter for Vitalite and increase the amaretti to 125g for a dairy free version…still gorgeous!!