The Amaretto Truffle Torte is one of the most intense, decadent tortes you will find. Comprised of a Riene de Saba base, caramel, roasted hazelnuts and a chocolate ganache infused with Amaretto it is as sleek and sophisticated as a torte can be.
The Riene de Saba base is one we used for several desserts at the bakery. I used it in my first post for this blog, the Chocolate Strawberry Mousse Torte. I like it because of its depth of fudgey chocolate flavor. It is about 1/2 inch tall, perfect to hold whatever tops it and it freezes well which allows it to be made ahead. The only caveat is it shouldn’t be overbooked or it will dry out.
The caramel for the Amaretto Truffle Torte has to be made at least the day before but can be made a week before if desired. It should be stored in the refrigerator if it is made more than a day ahead. To make it spreadable, microwave it briefly just to the point of spreadability. Do not stir it vigorously as it may granulate if you do.
The filling is a simple but intense chocolate ganache. Amaretto liqueur is fortified with almond and vanilla extracts.
The last thing you need for this Amaretto Truffle Torte is roasted hazelnuts. These can be roasted ahead for easy assembly. When assembling they need to be lightly pressed into the caramel so they don’t float to the top when the ganache is added.
114 grams (4 ounces) blanched hazelnuts or almonds
Amaretto Truffle Filling
Place the Riene base in the bottom of a 9 x 3 inch cheesecake pan with a removable bottom. If the caramel is stiff, warm briefly in the microwave. Do not stir is vigorously or it may granulate. Spread the caramel over the base and immediately sprinkle evenly with the toasted nuts, pressing them in lightly so they stick to the caramel.
This Amaretto Truffle Torte can be frozen at this point. Thaw a day or two ahead in the refrigerator, lightly covered with foil so it doesn’t touch the top of the tart. If it is covered, any condensation that if formed while thawing will go to the foil and not the top of the torte.
Serves 14 to 16.