Go Back
Delia Smith Chocolate Amaretti Torte Recipe

Delia Smith Chocolate Amaretti Torte Recipe

Delia Smith's chocolate amaretti torte recipe is dense, rich and naturally flourless, thanks to crushed amaretti biscuits.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 200 g dark chocolate around 70% cocoa, broken into pieces
  • 150 g unsalted butter cubed
  • 150 g amaretti biscuits finely crushed
  • 4 large eggs separated
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • Cocoa powder for dusting

Method
 

  1. Preheat oven to 170°C (150°C fan / Gas 3). Grease and line a 20cm springform tin.
  2. Melt chocolate and butter together. Cool slightly.
  3. Crush the amaretti biscuits finely.
  4. Whisk egg yolks with half the sugar until pale and thick.
  5. Stir in the melted chocolate mixture and vanilla.
  6. Fold in the crushed amaretti.
  7. Whisk egg whites to soft peaks, then add remaining sugar to stiff, glossy peaks.
  8. Fold the egg whites into the chocolate mixture in three additions.
  9. Pour into the tin and bake for 35–40 minutes.
  10. Cool completely in the tin, then dust with cocoa powder.

Notes

Sinking in the middle as it cools is completely normal for this flourless torte.
Fold the egg whites in gently to keep as much air as possible.
Crush the amaretti biscuits finely for an even texture.
Serve at room temperature, not straight from the fridge, for the best flavour.
Freezes well, whole or in slices, for up to 2 months.