Delia Smith Chocolate Amaretti Torte Recipe

This indulgent Chocolate Amaretti Torte is a dinner party showstopper as well as being gluten-free friendly! Folding crushed amaretti biscuits into the aerated chocolate mousse makes the texture go incredibly light yet fudgy, which along with the splash of dark rum adds a sophisticated almond warmth to this dessert that is so perfect for a special occasion.

Delia Smith Chocolate Amaretti Torte Recipe Ingredients

• The Torte Base:
  • 175g (6 oz) plain dark chocolate (minimum 70% cocoa solids)
  • 110g (4 oz) whole blanched almonds (toasted)
  • 110g (4 oz) Amaretti biscuits
  • 110g (4 oz) butter, at room temperature
  • 110g (4 oz) golden caster sugar
  • 4 large eggs, separated
  • 1 tbsp dark rum (or Amaretto liqueur)
• The Garnish:
  • Icing sugar, for dusting

How To Make Delia Smith Chocolate Amaretti Torte Recipe

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease a 20cm (8 inch) round loose-bottomed or springform cake tin and line the base with baking parchment.
2. Blitz the dry ingredients: Place the toasted almonds and the Amaretti biscuits into a food processor. Grind them until they are quite fine, like breadcrumbs, but still have a little texture. (Don’t turn them to dust).
3. Melt the chocolate: Break the chocolate into pieces and place it in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Allow it to melt slowly, then remove from the heat and let it cool slightly.
4. Cream the base: In a large bowl, whisk the butter and caster sugar together using an electric hand whisk until pale and fluffy. Add the egg yolks one at a time, whisking well after each addition.
5. Combine flavors: Fold the melted chocolate and the rum into the butter-egg mixture until smooth. Then, gently fold in the ground almond and biscuit mixture.
6. Whisk the whites: In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks.
7. Fold and bake: Stir a tablespoon of the egg whites into the chocolate mixture to loosen it. Then, using a large metal spoon, carefully fold in the remaining egg whites, trying to keep as much air in as possible. Pour the mixture into the prepared tin and level the top.
8. Bake: Bake for 30–35 minutes. The torte will rise and crack slightly on top but should still feel slightly squidgy in the center.
9. Cool: Leave the torte to cool in the tin. It will sink as it cools—this is normal and creates a dense, fudgy texture. Run a knife around the edge before turning out.

Recipe Tips!

• Biscuit Texture: Don’t pulverize the amaretti biscuits into fine powder! Keep a few tiny nuggets of biscuit in the mix. These absorb the moisture from the eggs and turn into little chewy pockets of almond flavor within the smooth chocolate.
• The Fold Technique: Folding egg whites requires patience! Use a metal spoon (which cuts through the batter better than wood) and use a “cutting and turning” motion. If you stir it like soup, you knock out the air bubbles and the torte will be heavy.
• Chocolate Quality: Since there is no flour, the chocolate provides the main structure and flavor. Use a high-quality 70% cocoa solid chocolate. Milk chocolate is too sweet and won’t set firmly enough.
• Toasting Almonds: To toast the almonds, spread them on a baking tray and pop them in the oven while it preheats for about 10 minutes. Watch them closely—burnt nuts will ruin the whole cake!

What To Serve With Delia Smith Chocolate Amaretti Torte Recipe?

This Delia Smith Chocolate Amaretti Torte Recipe is incredibly rich and dense, so it needs something light to lift it! A generous dollop of unsweetened Crème Fraîche or Mascarpone cream is essential to cut through the intense chocolate. For a fruit contrast, serve it with poached Pears or a compote of Apricots, as stone fruits pair magically with the almond Amaretti flavor. A small glass of Amaretto liqueur or a double Espresso is the perfect way to finish the meal.

How To Store Delia Smith Chocolate Amaretti Torte Recipe

• Room Temp: This torte keeps well at room temperature in an airtight container for up to 3 days. It stays fudgy and moist.
• Refrigerate: You can store it in the fridge if you prefer a denser, truffle-like texture, but bring it to room temperature for an hour before serving to release the flavors.
• Freeze: This cake freezes beautifully! Wrap the whole cooled cake (or slices) in double layers of cling film and foil. Freeze for up to 1 month. Thaw overnight at room temperature.

Delia Smith Chocolate Amaretti Torte Recipe Nutrition Facts

• Calories: 420 kcal
• Fat: 28g
• Carbohydrates: 35g
• Protein: 8g

Nutrition information is estimated per slice (based on 10 servings).

FAQs

Try More Recipes:

• Delia Smith Chocolate Trifle​ Recipe
• Delia Smith Chocolate Torte​ Recipe
• Delia Smith Chocolate Roulade Recipe​