Chocolate cake with biscuits
Torta di cantuccini al cioccolato
Occassionally, I end up with a store of biscuits and cookies that for some reason or other remains in the cupboard. That’s when a typical Italian housewife trick comes in handy. Instead of throwing the biscuits out, they are “recirculated” in disguise, for instance, like this intensely good chocolate cake with almond biscuits.
This time I used Prato biscuits or cantuccini, but it might as well have been Amaretti macaroons or ladyfingers (Savoiardi). As long as they are good, dry and hard.
Ingredients
125 g butter
150 g sugar
4 eggs
150 g cantuccini Prato biscuits (about 10 pieces)
150 g almonds
200 g dark chocolate
Cocoa powder for sprinkling
Preparations
Whip the butter with sugar until white and fluffy
Add one egg at a time and mix well
Break the chocolate into pieces and melt over a bain-marie water bath
Blend the almonds to a fine flour and mix with the egg, sugar and butter
Blend the biscuits to a fine flour and fold it into the cake mixture
Pour in melted chocolate and stir well
Grease a springform pan with butter and line it with parchment paper
Pour the cake mixture in the pan and bake at 160 C / 320 F for 30 minutes
Leave the cake to cool before removing the springform pan
Sprinkle with cocoa before serving
This chocolate cake with biscuits will keep in the fridge for at least 2-3 days
Other delicious chocolate desserts
Chocolate roll with buttercream
White and dark chocolate mousse
Gooey chocolate cake with intense cocoa flavour.
That looks VERY tasty. We would have to go out and buy the biscuits though as we never have any spare in the house. ;)
Julia
What a clever and delicious way to use biscotti. Buon natale!
Yes, I hate when good work goes to waste. Buon natale to you as well.
Now that does sounds and look delicious. Thanks for sharing the recipe. Would definitely try it.