Summary

Ingredients

For the ground:

• 60 g butter, melted
• 100 g biscuit (s) (amaretti), crumbled

For the filling:

• 200 g chocolate, dark, at least 70%
• 400 g cream cheese
• 2 egg (s)
• 60 g cane suar, olden
• 200 ml double cream
• 50 ml amaretto

For the set:

• 6 biscuit (s) (amaretti), broken into pieces
• 40 g chocolate, bitter, melted

Print Recipe Pin Recipe

Instructions

1. The cake is for a small, round baking pan, 21 cm in diameter.
2. For the dough base, knead the butter with the biscuit crumbs and press evenly on the bottom of the baking pan. Place in the refrigerator until the filling is prepared. Mix the cream cheese, eggs and sugar together. Add the double cream and mix briefly. Add melted chocolate and amaretto while stirring and stir everything until smooth. Spread the filling on the floor and smooth it out. Bake straight through for 40 minutes in a preheated oven at 170 degrees, gas mark 3.
3. Leave to cool overnight in the oven with the door slightly open. Carefully open the springform pan and remove the cake. Cover with the biscuit pieces and drizzle with melted chocolate. Use a fork or piping bag for this. Chill until ready to eat.
4. Can be frozen for 1 month. Melts on the tongue and makes an excellent dessert cake