Combine the Yogo Cake mix, water and oil in a mixer with kneader attachment for around 3-4 minutes on low speed. Add the amaretti and Rio Cocoa (Rio Cacao), mixing at low speed to an even dough. Transfer to the desired mould (500 g) and bake for 40 minutes at 180°C in a static oven or at 160°C in a rotor oven.