Chocolate and Amaretto cake

Mix all the ingredients in a planetary mixer equipped with a paddle or heavy wire whisk for 5 minutes at medium speed. Place the dough in the moulds filling them by 2/3 (450-500 g of dough for moulds with a 20 centimeter diameter). Decorate the surface with CHOCOLATE GRAINS. Bake a 180-200°C; baking time depends on the size of the cakes (23-30 minutes for moulds with a 20 centimeter diameter). When completely cooled off, dust with BIANCANEVE PLUS and HAPPYCAO.