Chocolate Biscotti Cake
An Italian dessert: a layered cake of chocolate sponge and crushed almond biscotti, set with whipped cream and cocoa. Sliced like a parfait.
Ingredients
- 250 grams dark chocolate
- 3 eggs (medium)
- 50 grams candied fruit peel
- 200 grams ground almonds
- 150 grams biscotti
- 200 grams icing sugar
- 4 table spoons amaretto
For the topping
- 100 grams dark chocolate
- 70 grams icing sugar
Overview
An elegant no-bake chocolate cake featuring crushed biscotti and ground almonds bound with melted chocolate and topped with a glossy chocolate syrup, creating an intensely flavored, sophisticated dessert with interesting texture and depth. This contemporary creation combines Italian biscotti with chocolate to create something both familiar and novel.
Method
- Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
- Using a fork, beat the egg whites in a large bowl for two minutes.
- Add in the peel, ground almonds, the biscotti, icing sugar and Amaretto.
- Mix well then very gently fold in the melted chocolate.
- Line a circular flan dish measuring about 18 cm across and 3 cm deep with cling film.
- Pour in the mixture and set aside for two hours.
- To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
- Melt the icing sugar and two tablespoons of water in a small saucepan over a low heat.
- Stir to check the sugar has melted, then add the chocolate to make a syrup.
- Turn the cake out onto a plate and peel off the cling film.
- Use a spatula to cover the surface with the chocolate syrup.
- Set aside for one hour or until the chocolate has hardened.
Notes
- The biscotti should be crushed to various sizes (not a fine powder) for interesting texture contrasts; the hardness of biscotti means it won't turn to dust when mixed
- Melted dark chocolate folding gently into the almond mixture creates the binding without requiring eggs; ensure chocolate is not too hot or it will break down the mixture
- The two-hour setting time allows flavors to develop and the structure to set without using heat; extended chilling improves flavor integration
- The chocolate syrup glaze must be slightly warm (not hot, which would be too runny) to flow evenly and set to a shiny finish
Serving
Slice the chilled cake with a sharp knife dipped in hot water (wipe between cuts) to reveal the attractive interior. Serve at room temperature or lightly chilled. The rich chocolate flavor and interesting texture make this elegant enough for formal dinner parties.
Storage
The assembled cake can be refrigerated for up to 3 days in an airtight container; the flavors mature and integrate beautifully over this time. Do not freeze as the biscotti absorbs moisture and the texture changes. Remove from refrigerator 20-30 minutes before serving to allow chocolate to soften slightly.
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