Amaretto Truffle Torte


Finished SliceThe 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.

Riene de Saba BaseRiene Base Caramel – must be made at least the day ahead or longer if desired.  Store in the refrigerator  if made more than the day ahead.Caramel

Amaretto Truffle FillingAma ingredients1 3/4 cups cream
1 pound chocolate
1/3 cup amaretto
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract

Heat cream to a simmer. Do not boil. Scalded CreamSubmerge chocolate and let sit for 3 or 4 minutes.Chocolate inChocolate submergedWhisk smooth.Chocolate being whiskedChocolate being whisked 2 Whisk in remaining ingredients.Ama in

114 grams (4 ounces) blanched hazelnuts or almonds
Riene base
Caramel made
Amaretto Truffle Filling

Preheat oven to 350 degrees. Place nuts on a rimmed baking sheet and toast for 7 to 9 minutes until medium brown. Cool completely. Place in a processor and pulse to chop coarsely. Set aside.Hazelnuts in processorHazelnuts processed

Place the Riene base in the bottom of a 9 x 3 inch cheesecake pan with a removable bottom. Riene in pan 1Reine in pan2If the caramel is stiff, warm briefly in the microwave.  Do not stir is vigorously or it may granulate.  Spread the caramel over the baseCaramel on Riene Caramel being spreadCaramel Spreadand immediately sprinkle evenly with the toasted nuts, pressing them in lightly so they stick to the caramel.Nuts on caramel

Pour the filling over the nuts Chocolate being pouredand smooth it out. Refrigerate to set.

When the torte is set, release it by going around the edges with a blow dryer. Torte from refrigeratorTorte with hair blowerPlace the torte on a 28 ounce can.  Torte on canSlide the rim down. Torte on can 1Torte on can 3 Place the torte on a work area and transfer to a serving plate.Finished whole

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.

Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post!
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12 thoughts on “Amaretto Truffle Torte

  1. Aparecida Buratto Barbosa

    Helen Good afternoon I have made several revenue and in pfeffernusse cookies I took cardamom and put lemon zest and was very Sicilian. Thank You

    1. Aparecida Buratto Barbosa

      Helen sorry about my last comment, i’ve used translator and sometimes sounds wierd. Wishing you a very Merry Christmas!

  2. manisha

    I think I will decorate it with lace cookies which I made yesterday :) cannot wait to make this recipe..

  3. manisha

    OMG!!! Helen you are luring me to make this torte! Refrigerator and freezer are packed with cake bases, buttercreams, fillings. But what needs to be done is to be done :))) Strawberry mousse torte is also superlative. During starwberry season I baked it few times last year.

    Love and regards

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