Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup Amaretti di Saronno cookies, crushed
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 cup Amaretti di Saronno cookies, crushed
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Large bowl
- Medium bowl
- Whisk
- Spatula
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a medium bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing until fully incorporated.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients to the wet ingredients in two batches, alternating with the milk.
7. Fold in the crushed Amaretti di Saronno cookies and chocolate chips.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool completely before frosting.
11. To make the frosting, heat the heavy cream in a small saucepan over low heat until just simmering.
12. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
13. Let cool for 10 minutes, then spread over the cooled cake.
14. Sprinkle the remaining crushed Amaretti di Saronno cookies over the top of the cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: TBD
Substitutions for Ingredients:
- Unsalted butter can be substituted for salted butter.
- Whole milk can be substituted for almond milk or coconut milk.
- Semi-sweet chocolate chips can be substituted for dark chocolate chips.
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- Substitute the Amaretti di Saronno cookies for other types of Italian cookies such as Baci di Dama or Amaretti di Mombaruzzo.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake.
- Let the cake cool completely before frosting to ensure the frosting does not melt.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until warm.
Presentation Ideas:
- Serve the cake on a platter with fresh berries and mint leaves.
- Garnish the cake with a dusting of powdered sugar.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Whipped cream
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, make sure to cream the butter and sugar together until light and fluffy.
Food Safety Advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food History:
Amaretti di Saronno cookies are a traditional Italian cookie that originated in the town of Saronno in Lombardy, Italy. The cookies are made with almonds, sugar, and egg whites and are often served with coffee or tea.
Flavor Profiles:
This cake has a rich and sweet flavor with notes of almond and chocolate.
Serving Suggestions:
This cake is best served with a cup of coffee or tea.
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Region: Italian