Umbrian Crescionda Cake

For the Umbrian crescionda cake, place the amarettini cookies in a freezer bag and crumble finely with a rolling pin, or hammer.

Separate the eggs and whisk the yolks together with the sugar to a light, fluffy cream. Stir in the grated chocolate, milk and liqueur and gradually add the cookie crumbs and flour.

Beat the egg whites with a pinch of salt until stiff and gently fold into the batter.

Pour the liquid batter into a buttered and floured cake pan and bake in a preheated oven at 180 °C for about 60 minutes.

Sprinkle the Umbrian crescionda cake with powdered sugar before serving.

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