Amaretto and almond truffle torte (Torta di cioccolato e amaretto)

Prep: 30 mins
Cook: 30 mins
Amaretto and almond truffle torte (Torta di cioccolato e amaretto)
As chocolate is one of the loves of my life, this cake is regularly rustled up at home. It’s incredibly easy to make – though you do need an electric whisk to get the volume with the eggs – but is so rich and yet so light.

1 tbsp flour

6 large eggs, at room temperature

6 tbsp caster sugar

150g butter

2 tbsp amaretto

350g bittersweet chocolate, chopped

60g ground almonds, lightly toasted

icing sugar, to decorate

mascarpone or whipped cream, to serve

Preheat the oven to 180°C/350°F/Gas Mark 4. Generously butter a 23cm springform cake tin and lightly dust with the flour. Turn the pan upside down and shake out the excess flour. Wrap two layers of aluminium foil around the outside of the bottom of the cake tin.

Beat the eggs and sugar with an electric mixer at top speed for 8–10 minutes, until they become light and turn a cream colour, with lots of volume.

Meanwhile, melt the butter in a small saucepan and stir in the amaretto. Set aside.

Pour about 5cm hot water in a large saucepan and keep it at a simmer. Place a mixing bowl (preferably ceramic) on top of the saucepan, ensuring that the base of the bowl does not touch the water.

Add the melted butter mixture and the chocolate to the bowl and stir until the chocolate is completely melted. Remove the bowl immediately and allow to cool slightly.

Meanwhile, toast the ground almonds, heat a dry frying pan over a medium heat. Add the nuts and stir until they are golden. Set aside.

Fold one-third of the egg mixture into the chocolate mixture, then pour this mix back in with the remaining two-thirds of the egg. Add the almonds and fold very gently until the chocolate and egg are incorporated. It’s important not to overmix in order to keep as much air as possible in the batter. Pour the mixture into the prepared cake tin.

Sit the tin into a deep baking tray to form a bain marie and place in the

preheated oven. Pour in enough hot water to come about one-third up the sides

of the cake tin. Bake for 25–30 minutes. When ready, the top of the cake will lose its glossiness, will be slightly wobbly in the centre and an inserted skewer should come out gooey. It should not bake so long that it cracks.

Let the cake cool completely in its tin on a wire rack. Run a small knife around

the edge of the cake to remove the outer ring. Dust the top of the cake with icing sugar and serve with mascarpone or whipped cream.


Preparation Time
30 minutes

Cooking Time
30 minutes

Main ingredients
Flour, Chocolate, Eggs

Recipe Type


Level of Difficulty

If by some chance there happens to be leftovers, keep this cake at room temperature and enjoy it within 3 days. Refrigeration will cause the chocolate and butter to harden.

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