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Member recipe

Amaretti Chocolate Cake

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Serves 8

This is one of the easiest, most delicious and moist chocolate cake recipes and gluten free too! It makes a stunning alternative to Christmas pudding or cake and can be cut into small slices and served at the end of a party.

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  • 250g plain chocolate
  • 50g amaretti biscuits
  • 100g ground almonds
  • 150g caster sugar
  • 100g softened butter
  • 4 medium eggs
  • 4 tbsps Bottlegreen Pomegranate and Elderflower Cordial
  • 100g fresh cherries
  • Icing sugar


    1. Pre-heat the oven to 180c, gas mark 4. Line the base and grease a 20cm springform tin. Break 150g of the chocolate into pieces and place in a heat proof bowl, melt with the bowl sitting over a saucepan of simmering water.
    2. Place the amaretti biscuits, ground almonds and sugar into the food processor and blitz until finely ground, add the butter, eggs and 2 tbsps of cordial, process again.
    3. Add the melted chocolate and briefly process again. Pour the mixture into the tin, cook for approx 35-45mins until the cake feels firm, the top will crack. Cool in the tin, remove and place on a serving plate.
    4. To finish the cake, break up the remaining chocolate, place in a bowl with 2tbsps of cordial, melt as before, pour half onto a piece of non stick baking parchment, smooth with a knife, allow to set. Dip the cherries into the rest of the chocolate, leave to set on non-stick baking parchment. Using a star cutter cut out stars from the chocolate.
    5. Dredge the cake with icing sugar, arrange the stars and chocolate dipped cherries over the top.

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