Chocolate Amaretti Cake

Prep Time

20 minutes + cooling

Cooking Time

40 minutes

From the leading chocolatier and chef Linda Collister, this cake is easy to make and looks so spectacular it’s perfect for any celebration or party.


  • 90g Divine 70% Dark Chocolate
  • 100g crunchy amaretti biscuits
  • 100g plain flour
  • 225g unsalted soft butter
  • 175g Fairtrade caster sugar
  • 5 large eggs
  • 1 tbsp amaretto liquer or luke warm water
  • Divine Cocoa Powder for dusting



Preheat oven to 180°c/350F/Gas 4. Grease and line a 23cm spring-clip tin.


Break up chocolate, put into bowl of food processor. Run the machine to make a fine powder.


Add the amaretti biscuits and run the machine again until the mixture is fine.


Add the flour then run the machine or pulse briefly just to combine the ingredients. Set aside until needed.


Put the soft butter and sugar into a bowl of a food mixer and beat with the whisk attachment until light and creamy. Beat in the yolks, one at a time, beating after each addition. Stir in the chocolate mixture and the Amaretto or warm water.


In another bowl, whisk the egg whites until they form stiff peaks. Using a large metal spoon, fold the whites into the chocolate mixture in three batches.


When thoroughly combined spoon the mixture into the prepared tin.


Bake in the heated oven for about 40 mins or until firm to the touch.


Remove the tin from the oven and run a round-bladed knife around the inside of the tin to loosen the cake. Carefully unclip the tin and leave the cake to cool on a wire rack.


Dust with cocoa powder just before serving with whipped cream.


Store in an airtight container and eat within 4 days.