Chocolate Amaretti Torte
This is a special dessert for special people and that is why I chose it for my Guest post for Choc Chip Uru, put on her blog 2nd September 2012.
Chocolate Amaretti Torte (We first got this from Delia Smith who had been given it by Derek Fuller. We’ve made several small changes over the years)
Ingredients
- 475g good dark chocolate
- 5 tbsps brandy
- 140g liquid glucose
- 600mls double cream
- 100g Amaretti biscuits
- a flan dish or shallow cake tin 27 cms across (We like this dessert wide and shallow. You could certainly use a smaller tin and have the whole thing deeper as Delia Smith suggests, a 23cm tin))
- some cling film or parchment to line the dish with.
- Ingredients
How to do it
- Line your dish with cling film or parchment. If your tin has straight sides you can just line the base.
- Dish lined with cling film
- Put the biscuits into a strong plastic bag and crush them lightly with a rolling pin. You can leave some of them a bit bigger to add to the texture. Cover the base of the dish with the biscuit crumbs.
- Cover the base with crushed crumbs
- Put a bowl over just simmering water and add the chocolate, broken into pieces.
- Melting the chocolate over a pan of just simmering water
- When it is just melted, add the glucose syrup and the brandy and stir until blended and glossy.
- Brandy and glucose syrup added ready to blend
- All blended
- Leave the chocolate mixture to cool down. You need it just warm.
- While it does so, whip the cream.I was always taught, that to whip successfully remember the following “Cold cream, warm whites” For this recipe that does not apply! You need to have the cream at room temperature.
- Whip the cream carefully until it very slightly thickens
- Fold 1/3 of the cream into the chocolate mixture
- One third of the cream ready to be folded into the blended chocolate, brandy and glucose syrup
- Folding the cream in very carefully
- Now fold that mixture into the rest of the cream.
- Adding the chocolate blend to the cream
- Almost blended
- It’s almost impossible not to taste at this point! Please do! It’s delicious!
- When it is all smoothly blended pour it over the crumbs.
- Pouring the mixture onto the crushed Amaretti biscuit base
- Spread out the mixture evenly. Cover with cling film and chill overnight or freeze.
- Torte ready to cover and freeze
- When it comes to serving, just upend it onto your chosen dish and peel off the cling film. If you used a straight sided tin and lined only the base, run a knife around the side and upend it as before. It is a well-behaved dessert and will allow you to do this!
- Dust the top with sieved cocoa powder, over a template if you like as we did here.
- Turned out and decorated with a dusting of cocoa
- Serve in small slices as it is very rich with some chilled pouring cream. It won’t last long!
Please tick “like” if you do as it is really helpful to have feedback.
Kamala B
December 22, 2020 at 7:47 pm
This looks delicious but … what is glucose syrup? I have never heard of it (over here in the US).
mybeautfulthings
December 22, 2020 at 8:55 pm
It’s like a thick corn syrup. Hope that works for you. 🙂
Joe
April 10, 2016 at 9:12 am
Can the alcohol be left out and still taste great? One of my guests does not like alcohol in desserts.
mybeautfulthings
April 10, 2016 at 3:48 pm
Yes, I have done it with using strong coffee in place of the alcohol and it is still brilliant and well received. 🙂
Denise
December 11, 2015 at 9:01 pm
Can this be frozen between now and Christmas
mybeautfulthings
December 11, 2015 at 10:15 pm
Yes, with less than three weeks to go it will be fine. Turn it out and unwrap while frozen and it will happily defrost on your serving plate. I hope you enjoy it – it is very rich and very delicious! 🙂
Julia
November 16, 2014 at 8:48 pm
Should this be left in the fridge to defrost? How long do you think it would take?
mybeautfulthings
November 17, 2014 at 7:12 pm
It doesn’t take long at all. It can be taken out as your meal starts if it is shallow , turned straight out and it’ll be ready to slice. It is very good tempered. And as long as you turn it out while frozen, it will wait patiently until you are ready. 🙂
andrea
August 4, 2013 at 8:34 am
Good day
Thank you for visiting and the likes.
Who was 90 years?
Although not much understand them they go with the eye Yes as you know with eating at the Betrachten.Wenn subscribe me they see my earlier article in reader better then her eye decides whether they like this article.They go with their hearts voran.haben a beautiful Sonntag.Wie her name?I’m from Oberhausen located in North Rhine-Westphalia so in the Ruhr area close to eat.And where do they come?
And how is your dear name?Sincerely Andrea
mybeautfulthings
August 4, 2013 at 9:05 am
Hello
My father-in-law was 90 years old and this was for his birthday. I’m glad you like the pictures even if you don’t always understand the words.
I am living in Cornwall, a very beautiful part of the UK as you will see from lots of my photos.
All the best to you
Sally
andrea
August 4, 2013 at 11:39 am
Sally, day good
Thank you for the reply.
The cake looks very delicious.
Where exactly is Cornwell?
I am happy for her father-in-law that has reached already a good age.
Is he healthy?Because health is the highest Gut.Alles for her father-in-law and above all much health I wish her father-in-law by heart.
I wish you have a nice SonnTAG…und I hope they visit me also on my Wpseiten, I understand much since I have translator translator in the Internet.Herzlichst Andrea :))
mybeautfulthings
December 21, 2013 at 10:15 am
I’m sorry it has taken me so long to reply, Andrea. Thank you for your comments. Cornwall is in the South West of England. It is very beautiful with sea North and South.
My dear Father-in-law lived until he was 92 and we have lovely memories including the party for which I made this cake.
I wish you a happy Christmas and a happy and peaceful New Year. 🙂
WordsFallFromMyEyes
June 27, 2013 at 12:54 pm
Oh my gosh – so, SO delicious. Yum! And I love how you actually baked it, just to do this post!! 🙂