Dhruv Baker's Dark Chocolate Amaretto Torte

A moist dark chocolate torte with the sweetness of Amaretto.  Yum yum!  If you are worried about the amount of alcohol in the recipe then leave it out.  You will need to use whole blanched almonds for this recipe as the ready ground almonds will not give you such a moist and delectable cake.  I promise it is well worth the effort.


Serves 8-10

Preparation time

30 minutes plus 45 minutes in the oven


150g dark chocolate (70% )
5 eggs separated
170g light muscovado sugar
175g blanched whole almonds
125g unsalted butter
150ml amaretto
To serve: double cream, raspberries, passion fruit, icing sugar


Preheat oven to 150 C. Prepare a circular cake tin, with a removable base.  Cut out a circle of greaseproof paper to fit the bottom of the tin and grease the sides of the tin lightly with butter. 

Melt the butter and chocolate in a bowl placed over a saucepan of hot water.  Once melted, leave to cool slightly.

Place the whole almonds in a food processor and process until completely pulverised.  This will take a few minutes.  Mix the ground almonds with the sugar and add this to the melted chocolate and butter.  Add the egg yolks, and 100 ml of amaretto and stir to combine.

Whisk the egg whites until soft peaks form.  Fold a third of the egg whites into the chocolate mixture using a large metal spoon.  Add the rest of the egg whites and continue folding the mixture until just combined.  Do not overmix.

Spoon the mixture into the prepared tin.  Bake for 30 minutes until the cake is just set. Leave to cool for a few minutes before unmolding.

To serve:  Whip the cream with a little sugar and the rest of the Amaretto.  Place a piece of chocolate torte on a plate and garnish with the cream, raspberries and some passion fruit.