Amaretti and Chocolate Torte

Amaretto and Chocolate torte

We haven’t seen Florence for more than a month for the weekly cell group meeting.  Today, it is her return.  So, I made this intensive chocolate cake mixed with Armaretto and Armaretti to celebrate the reunion.  And we had fun in the meeting too.  Try to serve each other’s needs and then sign on a paper sticked on one’s back.

winnie cell group 201506

The very original recipe is from Gordon Ramsay.  I found the adaptation from here.  It shows a luxurious chocolate cake.  My version is to top with whole and crushed Amaretti cookies to enhance the texture.  Not only the indulgence with rich chocolate but crunchiness delivered by the amaretti.   I reduced the size from a 20 cm to 18 cm cake, plus cutting down the sugar.  I added only 3 tbsp Amaretto and could have really put all 4.5 tbsp to enhance the moist texture.

Amaretto and Chocolate torte2

260g dark chocolate (about 75% cocoa)
4.5 tbsp Amaretto di Saronno liqueur
3 large eggs, separated
35g Amaretti biscuits, finely crushed, extra as toppings
125g raw sugar
Cocoa powder, to dust
Lightly whipped cream or mascarpone, to serve

 

Amaretto and Chocolate torte slice

 

Preheat the oven to 180°C/Fan 160°C.

Butter a 18cm round cake tin.

Place and melt the chocolate in a heatproof bowl over a pan of barely simmering water.

Stir in the liqueur. Remove from the heat and set aside to cool slightly

In a clean bowl, whisk the egg whites to soft peaks. Whisk in the caster sugar, a tablespoonful at a time, until you have a firm glossy meringue.

Beat the egg yolks together until thick and creamy.

Mix the crushed Amaretti into the chocolate mixture, then stir in the egg yolks.

Fold the egg whites into the chocolate mixture, a third at a time.

Spoon the mixture into the prepared tin and gently smooth the surface. Place whole and crushed amaretti cookies on top.

Bake in the oven for 35–40 minutes until the torte is risen and the top is slightly crusty. The surface may crack, but the middle should be lovely and moist. Turn off the oven and leave the torte to cool slowly inside for at least an hour.

Remove the torte from the oven and allow to cool completely before unmoulding.

I served a slice with dried orange slice and the rest went to the church group.

Amaretto and Chocolate torte slice 2

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