ingredients

6 hard amaretti
50 g bitter cocoa (no sugar) powder
3 yellow 3 egg whites
3 dl of whipping cream
1 large hazelnut 50 g of soft butter
75 g of sugar

Steps

Step 1

Crush the amaretti more or less finely (according to your taste) in a mortar, blender or rolling pin.

2nd step

Butter generously a small mold to miss.

Step 3

Preheat the oven to 200 ° C (item 6).

Step 4

In a bowl, whisk 50 g butter and egg yolks with electric whisk until light, pale, mayonnaise-like. Then add the amaretti, the cocoa, the sugar, then the cream.

Step 5

Beat the whites until stiff, incorporate them turning from bottom to top to the dishwasher, go to the bottom.

Step 6

Pour into the buttered mold, put it in a large metal dish, pour simmering water at 2/3 the height of the mold.

Step 7

Bake 20 minutes.

Cool in the pan on a rack.

The cake hardens on cooling.

tips

You will find amaretti in the Italian department, these bitter almond biscuits, in two versions: soft or dry and hard. Choose the seconds.

In both cases, the Italian recipe does not contain flour (but in case of gluten allergy, check the composition on the packaging anyway).