Amelia Grace There’s something wonderfully luxurious about a torte, dense and fudgy in a way that regular cake never quite manages, and this one gets its distinctive texture and flavour from crushed amaretti biscuits standing in for flour entirely.
I love this for a dinner party dessert because it looks and tastes far more impressive than the effort involved would suggest.
The amaretti biscuits bring a lovely almond flavour and a naturally flourless structure, which also happens to make this a perfect dessert for anyone avoiding gluten.
Why Amaretti Biscuits Work So Well in Place of Flour
Amaretti biscuits are made primarily from ground almonds and egg whites, which gives them a structure that behaves quite differently to flour once baked into a torte.
Crushed finely and combined with melted chocolate and eggs, the biscuits absorb moisture and provide just enough structure to hold the torte together, while contributing a distinctive almond flavour and a slightly dense, fudgy texture that a flour-based sponge simply can’t replicate.
Because there’s no gluten involved at all, the finished torte has that characteristic rich, almost truffle-like quality rather than the lighter, airier crumb of a traditional cake.
Ingredients for Delia Smith Chocolate Amaretti Torte
- 200g dark chocolate (around 70% cocoa), broken into pieces
- 150g unsalted butter, cubed
- 150g amaretti biscuits, finely crushed
- 4 large eggs, separated
- 100g caster sugar
- 1 tsp vanilla extract
- Cocoa powder, for dusting
How to Make Delia Smith Chocolate Amaretti Torte — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 170°C (150°C fan / Gas 3). Grease and line a 20cm springform tin.
Step 2 — Melt the Chocolate and Butter
Melt the chocolate and butter together gently, either in short bursts in the microwave or in a heatproof bowl over a pan of simmering water, stirring until smooth. Set aside to cool slightly.
Step 3 — Crush the Amaretti Biscuits
Crush the amaretti biscuits finely, either in a food processor or by hand in a sealed bag with a rolling pin.
Step 4 — Whisk the Egg Yolks and Sugar
In a large bowl, whisk the egg yolks with half the caster sugar until pale and thickened.
Step 5 — Combine the Chocolate and Yolks
Stir the slightly cooled melted chocolate mixture into the egg yolk mixture, along with the vanilla extract.
Step 6 — Fold in the Amaretti
Fold in the crushed amaretti biscuits until evenly combined.
Step 7 — Whisk the Egg Whites
In a separate, clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining sugar, whisking until glossy and holding stiff peaks.
Step 8 — Fold Together
Fold a third of the whisked egg whites into the chocolate mixture to loosen it, then gently fold in the rest in two more additions, keeping as much air in the mixture as possible.
Step 9 — Bake
Pour into the prepared tin and bake for 35–40 minutes, until the top is set but the centre still has a slight wobble.
Step 10 — Cool and Dust
Leave to cool completely in the tin — the torte will sink slightly as it cools, which is normal. Dust with cocoa powder before serving.
My Top Tips for the Best Delia Smith Chocolate Amaretti Torte
Don’t worry when the torte sinks as it cools. This is completely normal for a flourless torte and is part of what gives it that dense, fudgy texture rather than a light, airy one.
Fold the egg whites in gently. Knocking out too much air at this stage will result in a denser, flatter torte, so use a large metal spoon and fold with a light hand.
Crush the amaretti biscuits finely. Larger pieces won’t absorb moisture as evenly, which can leave the torte with an uneven texture.
Let it cool completely before removing from the tin. This torte is quite delicate while still warm, and cooling fully helps it firm up enough to handle.
Serve at room temperature, not straight from the fridge. The texture and flavour are both at their best once it’s had time to come back to room temperature.
Serving Suggestions
Serve in thin slices, as this is a rich dessert, with a dollop of softly whipped cream or a scoop of good vanilla ice cream. A few fresh raspberries on the side add a lovely contrast of sharpness against the richness of the chocolate.
How to Store Delia Smith Chocolate Amaretti Torte
In the fridge: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
At room temperature: Fine for a day or two in a cool kitchen, covered.
In the freezer: Freeze whole or in slices, well wrapped, for up to 2 months. Defrost slowly in the fridge, then bring to room temperature before serving.
Delia Smith Chocolate Amaretti Torte Recipe
Ingredients
Method
- Preheat oven to 170°C (150°C fan / Gas 3). Grease and line a 20cm springform tin.
- Melt chocolate and butter together. Cool slightly.
- Crush the amaretti biscuits finely.
- Whisk egg yolks with half the sugar until pale and thick.
- Stir in the melted chocolate mixture and vanilla.
- Fold in the crushed amaretti.
- Whisk egg whites to soft peaks, then add remaining sugar to stiff, glossy peaks.
- Fold the egg whites into the chocolate mixture in three additions.
- Pour into the tin and bake for 35–40 minutes.
- Cool completely in the tin, then dust with cocoa powder.
Notes
Frequently Asked Questions About Delia Smith Chocolate Amaretti Torte
Why did my torte sink so much in the middle?
This is entirely normal for a flourless torte like this one — without flour to provide structure, the torte will naturally deflate slightly as it cools, and it’s part of the characteristic dense, fudgy texture.
Is this recipe suitable for anyone avoiding gluten?
Yes, this torte is naturally flourless, though always double-check that your amaretti biscuits are specifically labelled gluten-free if this is important, as some brands may contain traces.
Can I make this ahead of a dinner party?
Yes, this torte is actually a good make-ahead dessert — it can be made a day in advance and kept covered at room temperature or in the fridge, then brought back to room temperature before serving.
Can I use a different biscuit instead of amaretti?
Amaretti gives a distinctive almond flavour that’s really part of the character of this torte, so I wouldn’t recommend substituting, though a similar almond biscuit could work in a pinch.
