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Amaretti and chocolate cake: a great Italian classic dessert

Amaretti and chocolate cake

How many chocolate cake recipes are there?
So many, and I would like to try them all.

Chocolate and amaretti cake

A chocolate cake and a book I love

The recipe is from The Great Dixter Cookbook; Recipes from an English Garden.

A book where cooking follows the seasons, using ingredients from the garden of Great Dixter, a historic garden home located between Kent and Sussex, an area southeast of London.

Dishes included in the book cover everything from classic recipes, such as chicken pie, apple crumble, and beet chutney, to recipes with more contemporary flavors, such as crispy cabbage.

Dixter was the home of gardener and writer Christopher Lloyd, who was well-known and loved in Britain. And many of the recipes in the book are taken from the Lloyd family’s cookbooks.

A story that, without the book, is somewhat reminiscent of the cooking I share here on the blog.

Seasonal recipes, traditional but also current, are almost always family recipes.

The recipe

You can find the original recipe in the book.
I chose to reinterpret it with an Italian accent.

A mascarpone and chocolate cream, without eggs, on a base of macaroons.
No shortcrust pastry, as in the book. The base is made of crumbled cookies, as in cheesecake.

This chocolate cake needs no baking.

It is an easy dessert to make and perfect for whenever we are in a hurry.
I like the simple elegance of this tart. And I loved the flavor of it.
I am pretty sure you will like it too.

Buona cucina, Monica

For chocolate lovers, don’t forget these recipes:
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Amaretti and chocolate cake

serves 6-8
mold 22cm diameter
List of the Ingredients

for the base
200 g of amaretti cookies
80 g butter, melted
1 tablespoon maple syrup

per la crema di cioccolato:
100 g milk chocolate
100 g dark chocolate
400 g mascarpone cheese, out of the refrigerator
2 tablespoons brown sugar
grated chocolate, for decoration


Crush the cookies.
Mix the crumbled cookies with the melted butter and maple syrup.
Line a baking sheet with parchment paper and top it with the cookies to form the base.
Let rest in the refrigerator for a couple of hours or even overnight.

In a small saucepan, melt the two chocolates in a double boiler.

In a bowl, mix mascarpone, chocolate, and sugar.
Place it in the refrigerator for an hour before spreading it over the base.

On the surface, grate some dark chocolate.
Leave in the refrigerator until ready to bring to the table.

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