This creamy amaretto torte is one of the richest and most luxurious chocolate desserts to be found.
This creamy amaretto torte is one of the richest and most luxurious chocolate desserts to be found.
Yields8 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins
Chocolate Base
½ cup Crisco shortening (or Parkay Margarine)
3 oz unsweetened chocolate, ie 3 or 12 squares (1 formerly wrapped square = 4 new Baker's pieces = 1 oz)
1 ¼ cups granulated sugar
1 tsp vanilla
3 eggs
⅔ cup flour
1 tsp baking powder
½ tsp salt
⅓ cup toasted sliced almonds
Filling
8 oz cream cheese (1 package, 250g)
½ cup icing sugar
⅓ cup amaretto liqueur
1 ½ cups whipping cream
Topping
½ cup whipping cream
¼ cup toasted almonds
Chocolate Base
1Preheat oven to 350 F degrees.
2Melt shortening and chocolate in a saucepan, stirring until well blended. Remove from heat.
3Add sugar, vanilla, and eggs. Beat well.
4Combine flour, baking powder, salt and almonds. Add to chocolate mixture, stirring until well blended.
5Spread chocolate base mixture in greased 9" spring form pan. Bake at 350 F degrees for 20-25 minutes. Don't overbake. Cool completely.
Filling
6Beat cream cheese and icing sugar in a small bowl at medium speed with electric mixer until light and fluffy.
7Gradually add liqueur, beat until smooth.
8Beat all whipping cream until creamy, where it forms soft peaks. Reserve some (1/2 cup) for topping garnish.
9Fold 1 1/2 cups of remaining beaten whipped cream into cheese mixture.
10Spread across chocolate base. Chill 3 hours or overnight.
Topping
11Garnish with reserved whipping cream and sprinkle toasted almonds on top.
Ingredients
Chocolate Base
½ cup Crisco shortening (or Parkay Margarine)
3 oz unsweetened chocolate, ie 3 or 12 squares (1 formerly wrapped square = 4 new Baker's pieces = 1 oz)
1 ¼ cups granulated sugar
1 tsp vanilla
3 eggs
⅔ cup flour
1 tsp baking powder
½ tsp salt
⅓ cup toasted sliced almonds
Filling
8 oz cream cheese (1 package, 250g)
½ cup icing sugar
⅓ cup amaretto liqueur
1 ½ cups whipping cream
Topping
½ cup whipping cream
¼ cup toasted almonds
Directions
Chocolate Base
1Preheat oven to 350 F degrees.
2Melt shortening and chocolate in a saucepan, stirring until well blended. Remove from heat.
3Add sugar, vanilla, and eggs. Beat well.
4Combine flour, baking powder, salt and almonds. Add to chocolate mixture, stirring until well blended.
5Spread chocolate base mixture in greased 9" spring form pan. Bake at 350 F degrees for 20-25 minutes. Don't overbake. Cool completely.
Filling
6Beat cream cheese and icing sugar in a small bowl at medium speed with electric mixer until light and fluffy.
7Gradually add liqueur, beat until smooth.
8Beat all whipping cream until creamy, where it forms soft peaks. Reserve some (1/2 cup) for topping garnish.
9Fold 1 1/2 cups of remaining beaten whipped cream into cheese mixture.
10Spread across chocolate base. Chill 3 hours or overnight.
Topping
11Garnish with reserved whipping cream and sprinkle toasted almonds on top.
