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    Chocolate macaroon cakes

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    Chocolate macaroon cakes

    "Top these delicious cakes with crushed amaretti biscuits or coffee glacè icing - I like to do half and half." Dan Lepard

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Makes: 12


    175g double cream
    4 tbsp cocoa
    225g dark brown muscovado sugar
    75g dark chocolate (70% cocoa solids), broken into small pieces
    75g unsalted butter, cubed and chilled
    50g ground almonds
    2 eggs
    2 tsp vanilla extract
    175g plain flour
    2 tsp baking powder

    Amaretti topping

    12 amaretti biscuits, roughly crumbled
    1 x icing sugar, to dust

    Coffee icing

    3 tsp instant coffee granules
    200g icing sugar
    1 tsp glucose


    1. Preheat the oven to 160°C, gas mark 2. Line a 12-hole muffin tray with cases. In a saucepan, bring the cream, cocoa and sugar to the boil, stirring; cook for 1 minute. Put the chocolate and butter into a large bowl and pour over the hot cream; stir until smooth. Leave to cool for 5 minutes.

    2. Add the almonds, eggs and vanilla to the chocolate mixture; beat until smooth. Combine the flour and baking powder and stir through the batter; spoon into the cases.

    3. For the amaretti topping, sprinkle the biscuits over the cakes. Bake for 30 minutes, remove from the tin and cool on a wire rack. Serve warm with a dusting of icing sugar.

    4. For the coffee icing, bake the cakes plain for 30 minutes, remove from the tin and cool on a wire rack. Dissolve the coffee in 2 tbsp freshly boiled water, then beat in the icing sugar and glucose. Swirl over the top of the cakes.

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