Serves 10-15
Preparation: 15 mins
Cooking: approx 1 hour


225g butter
225g golden caster sugar
6 eggs, lightly beaten
300g dark chocolate, melted and cooled (see tip)
275g ground almonds
25g Doria Amaretti biscuits, finely crushed

125ml double cream
225g dark chocolate, melted (see tip)
15g butter
100g Doria Amaretti biscuits, finely crushed


  • Preheat the oven to 180C/160 Fan/Gas 4. Grease and base line a 23cm round, spring clip cake tin with baking paper.
  • Place the butter and sugar in a bowl and using an electric whisk, whisk until pale and creamy. Gradually whisk in the eggs, a little at a time. If the mixture starts to curdle, add a small handful of the almonds, whisk in and continue to add egg. Whisk in the melted chocolate.
  • Using a large metal spoon, fold the ground almonds into the mixture with the crushed Amaretti until thoroughly combined. Spoon into the tin and gently level the surface. Bake for 50 mins-1 hour or until a skewer comes out clean when inserted into the centre of the cake. Cool in tin for 5 minutes then unclip and cool on a wire rack.
  • To make the icing, heat the cream in a small saucepan until scalding hot but not boiling. Pour onto the hot melted chocolate, add the butter and mix together until well combined, smooth and glossy.
  • Stand the cake on a serving plate and cover with the chocolate icing, using a palette knife. Using the end of the palette knife, press crushed Amaretti onto the sides of the cake and serve.
  • Keep in the fridge once cut.

Melt the chocolate in a microwave proof bowl on medium-high for 1-2 minutes. Alternatively place in a heatproof bowl and stand over a pan of barely simmering water, making sure that the water doesn’t touch the base of the bowl. Heat until melted.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.