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🍰 Chocolate cake with biscuit base

1085 kcal · 30 min · 4 servings

Ingredients

• 100 g ladyfinger biscuits
• 75 g Amarettini
• 75 g melted butter
• 450 dark chocolate
• 600 g whipping cream
• 50 ml Amaretto (liqueur)
• chocolate curls (for decorating)

Instructions

1. 1. Crush the ladyfingers and Amaretti cookies into fine crumbs using a rolling pin.
2. 2. Mix the crumbs with the melted butter in a bowl.
3. 3. Press the mixture firmly into the bottom of a 23 cm (9 inch) springform pan.
4. 4. Break the chocolate into small pieces.
5. 5. Melt the chocolate pieces over a bowl of hot water until smooth.
6. 6. Let the melted chocolate cool down to room temperature.
7. 7. Whip the cream in a separate bowl until stiff peaks form.
8. 8. Stir the Amaretto liqueur into the whipped cream.
9. 9. Gently fold the cooled chocolate into the cream mixture.
10. 10. Pour the chocolate cream mixture evenly over the biscuit base.
11. 11. Smooth the surface with a spoon or spatula.
12. 12. Place the cake in the refrigerator for at least 4 hours or overnight.
13. 13. Carefully release the cake from the pan.
14. 14. Garnish the cake with chocolate shavings and serve.

Nutrition per serving

• kcal: 1085
• Protein: 11 g · Fett/Fat: 83 g · Carbs: 88 g