Chocolate Cake with Chocolate Coffee Frosting

Using an electric hand mixer, cream half of the butter with the granulated sugar on low speed for at least 15 minutes: it should be soft and velvety; the sugar should be melted but it shouldn’t be too airy. Add in one egg at a time, ensuring it is thoroughly incorporated before adding in the next. Grind the amaretti cookies into a powder and add 1 1/2 ounces to the mixture, along with the almond flour. Melt 2/3 pound of chocolate over a bain-marie; let it cool to room temperature, then incorporate it into the mixture; add in the ricotta, then the coffee liqueur. Butter a round baking pan (10-inch diameter) and dust it with the remaining ground amaretti cookies; pour in the batter and bake at 350°F for 1 hour.|In the mean time, make the frosting: combine the rest of the butter with the powdered sugar until velvety. Melt the rest of the chocolate over a bain-marie and let it cool; then add in the butter mixture; ensure the instant coffee is ground into a fine powder and add it into the mixture; combine everything and place in the refrigerator for 15 minutes to set. Check that the cake is baked by looking at the edges: they should have slightly pulled away from the pan. Let the cake cool in the pan before removing it. Transfer the cake onto a serving dish. Place the frosting in a pastry bag and decorate with small dollops.