Amaretto and almond chocolate torte
- January 2015
- Serves 10
- Hands-on time 25 min, oven time 35-40 min, plus cooling
Enter chocolate heaven with this amaretto and almond chocolate torte – it’s soft, gooey and with a gentle boozy note.
Looking for something else? How about this rich, nutty and boozy flourless chocolate and hazelnut cake.
- 48.4g (22.1g saturated)
- 45.9g (45g sugars)
Next time, make with ground hazelnuts. Lightly toast blanched hazelnuts in a medium oven until golden, cool, then whizz until finely ground, reserving a few whole ones to decorate the top.
The torte will keep for up to 5 days wrapped in cling film in the fridge. Take out an hour or so before serving.
Freeze, without the icing, for up to 3 months. Defrost overnight at room temperature, make the ganache, then decorate just before serving.
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