Italian Chocolate Amaretto Torta

1. 1

   Heat oven to 180C / gas 4.

2. 2

   Butter and line a loose-bottom 20 cm sandwich tin, then butter again and dust with flour.

3. 3

   Put the chocolate and Amaretto in a bowl over a pan of steaming water, do not let the bowl touch the water, and leave to melt.

4. 4

   Remove from the heat, stir and cool.

5. 5

   Put the butter and 110g caster sugar in a bowl and using a wooden spoon or a mixer, beat until very light and fluffy.

6. 6

   Beat in the egg yolks one at a time, then stir in the cooled chocolate.

7. 7

   When thoroughly blended fold in the crushed biscuits and flour with a metal spoon.

8. 8

   Put the egg whites into a clean, grease free bowl and whisk until stiff peaks form.

9. 9

   Whisk in the remaining tbsp of sugar to make a stiff, glossy meringue; then fold into the cake mixture in 3 batches.

10. 10

    Transfer the mixture to the prepared tin, then bake for 25 - 30 minutes or until just firm to the touch.

11. 11

    Let the torta cool in the tin for 10 minutes then remove from the tin and transfer to a wire rack to cool.

12. 12

    Dust with icing sugar and serve slightly warm or at room temperature with whipped cream and fresh berries.

13. 13

    (I think a good home-made vanilla ice cream would be good with it).

* Per serving · 4 servings · Values may vary.

No additional tips available.