Gigi’s Amaretto Chocolate Cake

I made this cake as soon as we got home from our Fort Worth trip for my hubby’s birthday. I’m a huge fan of Jon Bonnell’s and I was more than excited to haven gotten the chance to meet him at his restaurant. The food was amazing and I loved how Jon was willing to take time out and talk with us. We highly recommend stopping by one of his places if you are in the area. He brought over this cake for hubby’s birthday and we where in love with it. My picture was a little looser cake because I couldn’t wait 24 hrs for it to completely firm up haha.

Gigi’s Amaretto Chocolate Cake

(Adapted from Jon Bonnell’s Texas Favorites)

 

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12 ounces unsweetened chocolate morsels

1 1/2 cups sugar

3 sticks (12 ounces) butter

1/2 cup Amaretto liqueur

1/4 cup liquid coffee, French roast

6 eggs

 

Melt the chocolate, sugar and butter together gently over a double boiler (a mixing bowl over simmering water).

 

 

Add the liquids and mix together well.

 

 

Using an electric mixer, beat the mixture for 2 minutes, then add all the eggs one at a time and beat until all are fully incorporated.

 

 

 

Pour the batter into a heavily greased spring form pan and bake in a 350 degree F preheated oven for 40 minutes.

 

 

 

When done, let cool completely in the refrigerator before removing from the pan. The center of the cake should sink slightly. Fill the center with Amaretto-Spiked Whipped Cream and cut.

 

 

Amaretto Spiked Whipped Cream

 

1 cup heavy whipping cream

1 1/2 tablespoons Amaretto liqueur

2 tablespoons powdered sugar

Combine all ingredients in a mixing bowl and refrigerate for 1 hour. Whip until the cream forms stiff peaks.