Chocolate Amaretto Cake with Cream Topping
- For the cake
- 150 grams Dark couverture chocolate (60-70%)
- 200 grams butter
- 150 grams sugar
- 1 small bottle Almond extract
- 6 eggs
- 50 grams ground almonds
- 500 grams Pastry flour
- 3 tablespoons Amaretto
- Parchment paper (for baking sheet)
Preheat oven to 180°C (approximately 350°F.)
For the cake: Use knife to coarsely chop chocolate, melt chocolate over a hot water bath and let cool. Mix together butter, sugar and almond extract in a bowl until light and fluffy. Gradually add eggs and stir until creamy. Fold melted chocolate, almonds and flour into egg cream and add Amaretto liqueur.
Spread cake batter onto lined baking tray and bake on middle shelf of preheated oven at 180°C (approximately 350°F) for about 45-50 minutes until toothpick inserted in center of cake comes out clean. Remove cake from oven and let cool on baking sheet.
For the cream: Beat cream with whipped cream stabilizer and 2 tablespoons sugar until very stiff. Stir in quark, vanilla and remaining sugar until smooth. Transfer cream into piping bag with a large nozzle and pipe longitudinal strips of cream onto hot cake.
Refrigerate cake for at least 1 hour, sprinkle with chocolate curls, cut into pieces and serve.