This is one I’ve had waiting to go up on the blog for a while. I like it because it allows me to indulge in my love for all things amaretto. Amaretto interestingly isn’t necessarily made with almonds but sometimes they use apricot stones instead which I find intriguing. Either way, I’m a big fan of almonds and amaretto. It’s the beating of the egg whites that gives the rise so make sure they’re well beaten and when adding them to the chocolate, do so very gently in order not to burst the air bubbles. This is based on a Gordon Ramsay recipe.
350g chopped dark chocolate
8 tbsp Amaretto liqueur
50g finely crushed amaretti biscuits
4 eggs, separated
150g caster sugar
Cocoa powder for dusting
Preheat the oven to 180C. Line a 20cm cake tin.Melt the chocolate gently over a double boiler.
While that’s going on, warm up the Amaretto so that when it’s added to the chocolate it won’t seize. Once the chocolate is melted, slowly pour in the warmed Amaretto and stir it through. Leave to cool a little so the eggs won’t cook when you add them. Whisk the yolks together until light.
Add them to the chocolate along with the amaretti biscuits. Beat the egg whites til thick and soft and then add the sugar a little at a time to make a meringue.
Gently fold the meringue into the chocolate mixture.
Pour the mixture into the tin.
Bake for 30-35 mins and then turn the oven off and let the torte cool in there for at least an hour. Wait til it’s completely cold before turning it out of the tin.
Dust with cocoa powder.