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Chocolate Amaretti Cake

Cook Time:
35 mins
Prep Time:
15 mins

Chef notes

What I love about this cake is that I can throw everything into the food processor, and the result is a perfect cake that's fudgy in the center and crisp on the outside. The great texture of this chocolate amaretti cake is due to the almonds and amaretti cookies in place of flour — it gives it this perfect chewy, gooey consistency. Bonus: It's gluten-free!

Technique tip: The better the amaretti cookies you use are, the better the cake will be.


  • nonstick cooking spray
  • 3/4 cup bittersweet chocolate or semisweet chocolate chips
  • 1 cup slivered almonds
  • 1 cup small amaretti cookies (about 2 ounces)
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 teaspoons grated orange zest, plus more for topping
  • 4 large eggs
  • unsweetened cocoa powder, for sifting
  • chocolate shavings, for topping (optional)
  • freshly whipped, cream for topping (optional)



Preheat the oven to 350 F.


Spray a 9-inch springform pan the nonstick spray. Refrigerate.


Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.


Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground.


Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.


Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.


Cool the cake in the pan for 15 minutes. Transfer the cake to a platter.


Sift the cocoa powder over and serve with orange zest, chocolate shavings or freshly whipped cream if desired.