Chocolate cake with apricots and amaretti

Name: Chocolate cake with apricots and amaretti
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Dark chocolate extra 7.1 oz; Type 00 flour 0.8 cup; Butter 10.7 tbsp; Whole milk 0.4 cup; Powdered sugar 1 ¼ cup; Amaretti cookies (+ 12 for decoration) 3.5 oz; Eggs medium 4; Apricots in syrup 1.1 cups; Apricot jam for brushing 2 spoonfuls

722

Calories per serving

Vegetarian

Energy Kcal 722
Carbohydrates g 80.9
of which sugars g 68.1
Protein g 10.5
Fats g 39.6
of which saturated fat g 20.77
Fiber g 2.4
Cholesterol mg 200
Sodium mg 69

Difficulty: Easy
Prep time: 30 min
Cook time: 60 min
Serving: 6
Cost: Low

PRESENTATION

Family celebrations gain something special with this chocolate apricot cake—layers of deep chocolate paired with bits of tender, slightly tangy apricot always grab attention on the table. That pairing really brings some ENERGY to dessert time, while the amaretti chocolate cake twist gives a little crunch and an almondy aroma everyone notices right away. At a glance, this cake looks rich with glossy chocolate and little gold hints from the apricot—sometimes you just want a treat that stands out, and this delivers! Moist texture holds up beautifully on any dessert platter, and that delicate flavor puts a smile on kids and grown-ups alike. Friends and family remember a cake like this because it feels homey and classic with that unique combo, not just the usual chocolate. Great for birthdays, family brunch, or holiday get-togethers where you want something just a bit different but still delicious.

For busy families needing something reliable but impressive, this chocolate apricot cake checks all the boxes. It travels well—as in, you can take it from a bustling dinner table straight into anyone's lunchbox the next day. Pretty much everyone agrees on the soft yet satisfying bite, and serving flexibility means you can go simple, slice with coffee, or fancy with a cloud of whipped cream or a scoop of ice cream. The amaretti chocolate cake lets you offer a nice, sweet dessert without fuss while still feeling a little special because of those apricots. Works for fancy dinners or just after-school snacking (kids seriously love the surprise bits). Family home bakers love this option since it’s dependable for parties, weekday boredom, or breakfast splurge. Dress it up for a celebration or keep it casual for movie night—either way, this pretty, distinctive cake never disappoints and pretty much guarantees REQUESTS for seconds or the recipe. Families just like the mix of old-school chocolate taste with a subtle fruity kick—definitely one that goes quickly whenever it appears.

How to prepare Chocolate cake with apricots and amaretti

To prepare the chocolate cake with apricots and amaretti, drain the apricots from the preservation liquid 1. Then chop the dark chocolate 2 and place it in a saucepan to melt over very low heat along with the butter 3.

Stir with a wooden spoon and, when melted, pour in the milk 4. Stir again until you get a thick, lump-free sauce 5. While the chocolate cools, separate the yolks from the whites 6

and whip the yolks with two-thirds of the powdered sugar 7: you can use an electric beater 8 or a hand whisk. Then pour in the melted, cooled chocolate and continue to work the mixture 9.

Then set aside 12 amaretti and chop the rest to reduce them to powder (10-11); sift the flour into the mixture 12 and mix with a spatula;

then add the amaretti powder and mix everything well 13. Beat the egg whites until stiff with the remaining powdered sugar 14. Gently fold the egg whites into the mixture, stirring from top to bottom to prevent them from deflating 15.

Finally, dab the apricots with a kitchen towel and cut them into small cubes 16, leaving aside 8 whole ones for decoration. Add the chopped apricots to the mixture and mix 17; then flour and line a 9-inch diameter cake pan with parchment paper. Pour the mixture inside 18 and spread it with a spatula.

Then gently place the apricots on the surface, concave side up 19. You can space them slightly and place 7 on the edge and one in the center. You must leave space for the 12 amaretti, which you can alternate with the apricots 20. Once finished 21, bake the cake in a preheated static oven at 350°F for 45 minutes (320°F for about 35 minutes if using a convection oven).

Meanwhile, melt the apricot jam over very low heat 22: when the cake is ready, take it out of the oven and while still hot, brush the jam over the apricots with a brush 23. The chocolate cake with apricots and amaretti is ready to be served 34!