I’m desperate to cook the Sunken Chocolate Amaretto Cake with Crumbled Amaretti Cream for Christmas Day, but with a million and one other things to do I wonder if it can be made ahead and/or frozen?
Nigella's Sunken Chocolate Amaretto Cake (from AT MY TABLE) is a gluten-free cake that can be made in advance and also freezes well. The cake can be made a day ahead and stored in an airtight container in a cool place. If you want to freeze the cake, leave it until completely cold then unspring the pan, wrap the cake in a double layer of clingfilm (plastic wrap) and a layer of foil and freeze for up to 3 months. We suggest that you leave the cake on the base of the springform pan for some extra support. To defrost the cake, unwrap it and leave it on a wire rack in a cool place for 3-4 hours. Dust the cake with cocoa just before serving and eat within 3 days of making or defrosting.
The Crumbled Amaretti Cream is best made just before serving as the crumbled cookies will soften as the cream stands. Leftovers of the cream can be stored in an airtight container in the fridge for up to one day. For other Christmas dessert suggestions and festive feasting ideas go to Nigella's Season's Eatings.