Italian biscuit cake
The Italian biscuit cake known as ‘Charlotte agli amaretti’ is a close relative to cakes that were popular at Danish children’s parties in the 1970s.
Stumbling over a recipe for Amaretti Charlotte in The Silver Spoon, I was surprised to find a dessert that evoked long gone memories of children’s birthday parties, grandmother frocks and layers of vanilla biscuits covered in cocoa cream. At that time, the cream consisted mainly of vegetable shortening, so I was glad to see the relatively low-fat Italian version. And after having adapted the recipe to our tastes by cutting down on the amounts of sugar, my Italian biscuit cake has become really delicious.
100 g butter
250 g chocolate 70% cocoa
1 egg yolk
100 ml milk
5 tbsp rum
400 g amaretti biscuits
Break the chocolate in smaller pieces and melt it over a water bath.
Whisk butter and egg yolk until soft and fluffy.
Removed the melted chocolate from the heat. Stir it with milk and then with the butter mixture.
Mix rum with an equal amount of water and drizzle it over layers of the amaretti.
Line a square mold with baking paper and put a layer of softened amaretti at the bottom. Pour in a little of the chocolate mixture and continue making alternating layers of amaretti and chocolate.
Cover the mold when all the ingredients have been used.
Place the Italian biscuit cake in the refrigerator for 4-5 hours, until it has become chilled and firm.
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