Chocolate cake with amaretti

Ingredients for 1 servings:

• 150 g ladyfingers
• 150 g biscuit(s), Amarettini (Italian almond cookies)
• 200 g butter (melted)
• 450 g dark chocolate
• 600 g whipped cream
• 5 cl Amaretto (liqueur)
• Cocoa powder, for dusting
• 12 biscuits (amaretti biscuits) for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Springform pan 24 cm

Here’s how: Place the ladyfingers and amaretti biscuits in a freezer bag and crumble them with a rolling pin or similar. Place the crumbs in a bowl and mix with the melted butter – ideally with your hands. Place the rim of a springform pan or a cake ring on a pretty cake plate and spread the crumb mixture into the mixture, carefully pressing it down. For the cream, roughly chop the chocolate and melt it in a hot water bath. Whip the cream until stiff peaks form, then add the amaretto while stirring. Finally, fold in the slightly cooled, melted chocolate with a spoon and carefully mix it with the cream. Spread the chocolate-cream mixture over the cake base and smooth it down. Refrigerate for at least 4 hours, but preferably overnight, so the cream can set properly and the base can firm up. Dust the cake with cocoa powder just before serving. Using a smooth-edged knife, carefully cut into equal-sized cake slices and press an amaretti onto each slice. Tip: Warm up the knife beforehand before cutting – ideally under hot running water – or fill a tall container with hot water and dip the knife in it before EACH cut to warm it up. This makes the individual pieces look better when cut. If you DO NOT warm up the knife, the cream will crumble a little when you cut it. If you don’t like amaretto, you can use rum, whiskey, espresso, or very strong coffee instead. 5 cl is a good 4 tablespoons of liquid. I measured it out specifically.