Italian chocolate espresso cake recipe

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A rich, chocolate cake for chocolate lovers with strong flavors of amaretto and espresso.
Preparation time: 20 minutes, Cooking time: 90 minutes, Serves: 8 


1 cup unsalted butter at room temperature
1 cup sugar
4 eggs
1 tsp baking powder
1/2 cup whole milk
1 cup Espresso coffee
2 1/2 cups all purpose flour
200 g dark, semi-sweet chocolate
1/3 cup Amaretto liquer
Icing sugar
Oil and flour for the pan


In a large mixing bowl add the butter and sugar and beat until creamy. Add the eggs, one at a time while mixing throughly. Add the baking powder and milk and mix well. Gradually sift in the flour, 1/2 cup at a time, mixing throughly.

In a bowl over simmering water melt the chocolate.

Pour the chocolate, Espresso coffee and amaretto liquer in the flour mixture and mix well.

Preheat oven to 300 F.

Oil a 10 inch springform cake pan and dust with flour. Pour the flour mixture in the pan and smooth.

Bake in preheated oven for 90 minutes. The cake should be ready when a toothpick inserted in the center comes out clean.

Let the cake cool down and empty on a serving plate.

Dust with icing sugar and refrigerate.

Notes and tips

This cake is great when served with fresh strawberries and whipped cream.
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