Chocolate and Amaretti Torte


The best and most fabulously easy chocolate desert ever! 

It is divinely rich and mouth-filling, so serve small portions. 

Chocolate and Amaretti Torte

This recipe is quite simply the best chocolate dessert I have tasted in years – and quite the easiest to make. has proved a winner with everyone who has tried it. It is very rich, though, so serve small portions! The torte does freeze well, but since you can also make it a couple of days in advance, this doesn’t really seem necessary


75 g Amaretti biscuits,crushed finely

450 g dark chocolate (75% cocoa),the best quality possible

5 tablespoons liquid glucose

5 tablespoons dark rum

500 g double cream

cocoa powder for dusting

Amaretto liqueur


1. Line a springform 23 cm cake tin with parchment paper.

2. Sprinkle the crushed Amaretti biscuits completely over the base of the tin.

3. Chocolate mixture: In a double boiler, over a medium heat, melt the chocolate until it is quite smooth. Stir in the rum and the glucose. Remove from the heat and leave the mixture to cool, for 5 minutes.

4. In a stand mixer, beat the double cream until it forms a stiff peak. Fold half into the chocolate mixture. Then fold the chocolate mixture into the rest of the cream and mix gently with a silicone spatula.

5. When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even out the mixture. Cover with clingfilm, and chill overnight.

6. Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the torte out onto a serving plate. To serve, dust the surface with sifted cocoa powder, and some crushed Amaretti biscuits.

If you desire, you can serve it with whipped cream, too. A couple of tablespoons of Amaretto liqueur makes a wonderful addition to the cream.