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Amaretti chocolate cake with chocolate dipped cherries (recipe)

This is one of the easiest, most delicious and moist chocolate cake recipes and gluten free too! It makes a stunning alternative to Christmas pudding or cake and can be cut into small slices and served at the end of a party

Serves 4


250g plain chocolate.
50g amaretti biscuits.
100g ground almonds.
150g caster sugar.
100g softened butter.
4 medium eggs.
4 tbsp elderflower cordial, such as Bottlegreen Pomegranate and Elderflower Cordial.
100g fresh cherries.
Icing sugar.


1. Preheat the oven to 180°C/gas mark 4. Line the base and grease a 20cm springform tin. Break 150g of the chocolate into pieces and place in a heatproof bowl, and melt with the bowl sitting over a saucepan of simmering water.

2. Place the amaretti biscuits, ground almonds and sugar in a food processor and blitz until finely ground, add the butter, eggs and 2 tablespoons of cordial, process again.

3. Add the melted chocolate and briefly process again. Pour the mixture into the tin, cook for approximately 35-45 minutes until the cake feels firm. (The top will crack.) Cool in the tin, remove and place on a serving plate.

4. To finish the cake, break up the remaining chocolate, place in a bowl with 2 tablespoons of cordial. Melt as before then 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.

5. Dredge the cake with icing sugar, arrange the stars and chocolate dipped cherries over the top.

Cook’s tip: This cake freezes really well, so make ahead to take away some of the festive stress.




  1. The recipe is with amaretti biscuits, which I can’t find at my local stores. Is there something else I can use in its place? Thanks for help!


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