Italian Chocolate Amaretto Torta
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 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
directions
- 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).
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RECIPE SUBMITTED BY
Lou van
Dudley, 0
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br />Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that <br />good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
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