Delia Smith Chocolate Amaretti Torte

Name: Delia Smith Chocolate Amaretti Torte
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 175g dark chocolate; 175g unsalted butter; 100g caster sugar; 4 large eggs, separated; 75g ground almonds; 100g amaretti biscuits, crushed; 1 tsp vanilla extract; Pinch of salt

This rich chocolate amaretti torte is a classic, deeply flavoured dessert with a soft, almost mousse-like centre and a delicate crust. Made with dark chocolate, ground almonds and crisp amaretti biscuits, it has an intense chocolate taste balanced by subtle almond notes. Despite its elegant appearance, it is surprisingly straightforward to make and well within reach of a confident beginner. From start to finish, allow around 1 hour 30 minutes including cooling.

Ingredients

For the torte

175g dark chocolate (70% cocoa solids), broken into pieces
175g unsalted butter, cut into cubes
100g caster sugar
4 large eggs, separated
75g ground almonds
100g amaretti biscuits, finely crushed
1 tsp vanilla extract
Pinch of salt

To finish

Icing sugar, for dusting
Lightly whipped cream or crème fraîche, to serve

How to Make Delia Smith Chocolate Amaretti Torte

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 20cm round springform tin and line the base with baking parchment.
Melt the chocolate: Place the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir gently until smooth, then remove from the heat and leave to cool slightly.
Mix the base: Stir the caster sugar into the melted chocolate mixture, followed by the egg yolks one at a time. Add the ground almonds, crushed amaretti biscuits and vanilla extract, mixing until fully combined.
Whisk the egg whites: In a clean bowl, whisk the egg whites with a pinch of salt until they form soft peaks.
Fold together: Gently fold the egg whites into the chocolate mixture in two batches, taking care to keep as much air as possible.
Bake: Spoon the mixture into the prepared tin and level the surface. Bake for 35–40 minutes until the top is set but the centre still has a slight wobble.
Cool: Leave the torte to cool completely in the tin. It will sink slightly as it cools, which is exactly as it should be.

Tips

Why did my torte crack on top?

Small cracks are normal and add to the rustic look. Avoid overbaking, as this is the most common cause of deep cracking.

How do I know when it is baked?

The edges should be set, while the centre should still feel slightly soft. It will firm up as it cools.

Can I make this ahead of time?

Yes, this torte actually improves after a few hours, making it ideal for preparing the day before serving.

Serving Suggestions

Dust generously with icing sugar just before serving
Serve with softly whipped cream or crème fraîche
Add fresh raspberries for a sharp contrast

Storage

Room Temperature

Keep in an airtight container for up to 2 days in a cool place.

Refrigerator

Store in the fridge for up to 4 days. Bring back to room temperature before serving for the best texture.

Freezing

The torte freezes well for up to 3 months. Wrap tightly and thaw overnight in the refrigerator.

Nutrition

Calories: 420 kcal
Carbohydrates: 28g
Protein: 7g
Fat: 32g
Saturated Fat: 18g
Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, you can bake it in a lined loaf tin, but the baking time will be longer. Start checking after 50 minutes and cover loosely if it browns too quickly.

What tin size works best for this torte?

A 20cm round springform tin gives the ideal depth and even baking.

Can I use milk chocolate instead of dark?

You can, but the torte will be much sweeter and less intense. Dark chocolate gives the best balance.

Is this dessert suitable for children?

Yes, it contains no alcohol and has a soft, pudding-like texture that children usually enjoy.