Amaretti and Chocolate Sbrisolona

The Amaretti and Chocolate Sbrisolona is a delicious variant of the traditional Mantuan cake. Here is the recipe to prepare it.

Ingredients

• 300 g fioretto cornmeal
• 200 g 00 flour
• 200 g sugar
• 200 g cold butter, cut into pieces
• 100 g amaretti
• 100 g unpeeled shelled almonds
• 100 g dark chocolate
• 2 egg yolks
• 1 lemon (grated zest)
• A pinch of salt

Preparation

1. Preheat the oven to 160 °C and position the rack in the center.
2. In a large bowl, mix the cornmeal with the 00 flour and a pinch of salt.
3. Add the sugar and the grated lemon zest.
4. Incorporate the cold butter, cut into pieces, and quickly work the dough with your fingertips until you obtain a sandy mixture.
5. Coarsely chop the almonds and amaretti, then add them to the dough along with the egg yolks, mixing everything carefully.
6. Break the dark chocolate into pieces and gently fold it into the dough.
7. Butter and flour a round baking pan about 24 cm in diameter.
8. Pour the dough into the pan, pressing lightly with your hands without compacting it too much, to maintain the characteristic crumbly texture of the cake.
9. Bake and cook for about 40-45 minutes or until the surface is golden and crunchy. It is important not to overbake the Sbrisolona to preserve its typical consistency.
10. Once baked, let the Sbrisolona cool in the pan before transferring it to a serving plate.

Curiosità

This variant of Sbrisolona combines the bold flavor of dark chocolate with the sweetness of amaretti. It is perfect to conclude a meal or paired with coffee. Moreover, this cake has a long history dating back to the 17th century when it was served at the tables of the Mantuan aristocracy.

Remember to serve it “crumbly style,” as tradition dictates, breaking it with your hands instead of cutting it with a knife. Enjoy your meal!