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Sweets & Desserts
Wednesday, June 04 2014 00: 00

Amaretti and chocolate cake with philadelphia

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Pie / tart with Philadelphia and dark chocolate macaroons Pie / tart with Philadelphia and dark chocolate macaroons

Philadelphia cake with amaretto and chocolate: delicious! In the spring we all used to make delicious fruit pies and cream. For this cake with philadelphia macaroons and chocolate it could be interpreted as a sweet little suited for this season. In reality it is a sweet fluffy, suitable for all seasons. The base is a pastry similar to that of many pies, the filling is done with a cream to philadelphia enriched dark chocolate and macaroons. Very pleasant to children.

What is needed
Ingredient Quantity
Ingredients for the base
cake flour gr. 300
butter gr. 150
sugar gr. 100
small eggs n. 2
yeast 1 sachet
vanilla flavor 1 vial
sale 1 pinch
Ingredients for the filling
philadelphia gr. 250
sugar gr. 90
eggs n. 2
chocolate chips gr. 70
Amaretti biscuits gr. 200

Preparation of the base

  • cut the butter into small pieces and let it soften at room temperature.
  • In a bowl sift the flour, unite sugar, Baking powder, vanilla extract and a pinch of salt.
  • Add butter and mix quickly to form crumbs.
  • Incorporate the two eggs and stir quickly to avoid too much heat the mixture.
  • Form a loaf and place in refrigerator to rest for 30 minutes. Meanwhile, prepare the filling.

Preparing the filling

  • take eggs and divide the yolks from the whites.
  • work the yolks with sugar using an electric whisk, until they are puffy and fluffy.
  • Add the philadelphia and mix gently to eliminate any lumps.
  • Add the drops of dark chocolate.
  • crumble the Amaretti biscuits (sugg.) and mix the philadelphia cream and chocolate.
  • steady whip the whites and add them to the cream philadelphia, macaroons and chocolate.
  • Mix gently from bottom up not to smonatrli.

Composition and baking the tart

  • Light the 180 ° oven.
  • RESUME the dough base from the fridge and toglierne part for training and Mother House stripes.
  • Roll out the dough on a sheet of parchment paper wet and squeezed so as to coat the bottom and sides of ua round cake tin with a diameter of approximately six 24-26 cm (or, if you prefer, you can butter and flour the mold ...) .
  • Pour riprino over the base and level well.
  • Forming of the strips, with the mixture held by hand, and place them on the sweet so as to form a lattice.
  • Inform to 180 35 ° minutes. (Check with a toothpick inserted in the center cooking. If the toothpick comes out clean, the cake is ready.
  • Remove from oven and let cool.
  • Once the Phladelphia cake with amaretto and chocolate it is cold, we serve by adding xuxxhero icing (or cocoa) on the surface.


How crumble the amaretti

Enter the macaroons in a transparent plastic bag (those for storing food in the freezer are fine) and close it.

Pressing the bag with the bottom of a glass or with a meat mallet to obtain a coarse crushing of cookies.

Additional information

  • Difficulty level: Media
  • Serves: 6 8
  • prep time .: 40 minutes + resting
  • Cooking time: 35 minutes
  • Total time: 75 minutes
  • Cost: € 8
Bed 14489 times Last modified on Monday, June 09 2014 09: 15
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