Little Chocolate Cakes with Amaretto Cream


Little Chocolate Cakes with Amaretto Cream

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  • Prep Time


  • Total Time


  • Servings



  • 7

    oz. Ghiradelli bitter sweet chocolate, coarsely chopped

  • 1-¼

    sticks unsalted butter, (10 tbsp.) divided

  • 6

    tbsp. granulated sugar, divided

  • 4

    large egg whites, brought to room temperature

  • ½

    c. heavy cream

  • 1

    tbsp. amaretto, (preferably Amaretto Disaronno)

  • 2

    tsp. cocoa powder, for garnish

  • 2

    tbsp. chopped hazelnuts, toasted* for garnish

  • 6

    6oz. ramekins


1. Preheat the oven to 400F. Position a rack in the bottom third of the oven. Place the chocolate and 8 tbsp. of the butter in the top portion of a double boiler. Fill the lower portion of the double boiler 1/4 full with hot water; place it over the heat and bring to the boil. As soon as the water boils, remove the pot from the heat; place the upper portion of the double boiler; containing the chocolate, on top of the hot water. Stir occasionally until the chocolate and butter are melted and combined. Remove from the heat and allow to cool while preparing the ramekins. 2. Use the remaining 2 tbsp. of butter to coat the insides of the ramekins. Sprinkle the insides of the butter ramekins with 2 tbsp. of the sugar; shake to remove any excess. Place in frig until needed. 3. In large mixing bowl (or an electric stand mixer fitted with the whisk attachment) whisk the egg whites until foamy. Add 2 tbsp. of the remaining sugar and whisk to soft peaks. 4. Fold the egg whites into the chocolate mixture 1/3 at a time. Fill the ramekins 2/3 full with the batter. Place them on a rimmed baking sheet and bake in the oven until the tops begin to crack and the center is still soft; about 10-12 minutes. 5. While the cakes are baking, place the cream in a small bowl; whisk until foamy. Add the amaretto and the remaining 2 tablespoons of sugar; and whisk until soft peaks form. Frig till needed. 6. When the cakes are done, place each ramekin on a dessert plate; garnish with the amaretto cream, the dust with cocoa powder and sprinkle with toasted hazelnuts. Serve immediately.


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