Prep 25 mins
Cook 35 mins
I found this in a chocolate advert in Good Food magazine from 2006; its apparently taken from "Chocolate" by Linda Collister. I haven't tried it yet and I'd welcome any tips and hints. It sounds great and I know that if I don't post it here I'll forget where I found it and probably won't find it again for years.
- 110 g dark chocolate (good quality with a high percentage of cocoa)
- 2 tablespoons amaretto liqueur
- 110 g unsalted butter, at room temperature
- 110 g caster sugar, plus
- 1 tablespoon caster sugar
- 3 large eggs, separated
- 60 g amaretti, crushed
- 60 g plain flour, plus extra for dusting
- 1 -2 tablespoon icing sugar, for seving
- Heat oven to 180C / gas 4. Butter and line a loose-bottom 20 cm sandwich tin, then butter again and dust with flour.
- Put the chocolate and Amaretto in a bowl over a pan of steaming water, do not let the bowl touch the water, and leave to melt. Remove from the heat, stir and cool.
- Put the butter and 110g caster sugar in a bowl and using a wooden spoon or a mixer, beat until very light and fluffy.
- Beat in the egg yolks one at a time, then stir in the cooled chocolate.
- When thoroughly blended fold in the crushed biscuits and flour with a metal spoon.
- Put the egg whites into a clean, grease free bowl and whisk until stiff peaks form.
- Whisk in the remaining tbsp of sugar to make a stiff, glossy meringue; then fold into the cake mixture in 3 batches.
- Transfer the mixture to the prepared tin, then bake for 25 - 30 minutes or until just firm to the touch.
- Let the torta cool in the tin for 10 minutes then remove from the tin and transfer to a wire rack to cool.
- Dust with icing sugar and serve slightly warm or at room temperature with whipped cream and fresh berries. (I think a good home-made vanilla ice cream would be good with it).