This Amaretto Truffle Torte is one of the most intense, decadent tortes you will find.
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 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 overbaked 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.
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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.
Caramel - must be made at least the day ahead or longer if desired. Store in the refrigerator if made more than the day ahead.
Amaretto Truffle Filling
1 ¾ cups cream
1 pound chocolate
⅓ cup amaretto
1 ½ teaspoons vanilla
1 ½ teaspoons almond extract
Heat cream to a simmer. Do not boil. Submerge chocolate and let sit for 3 or 4 minutes. Whisk smooth. Whisk in remaining ingredients.
Assembly
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.
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. Spread the caramel over the base and immediately sprinkle evenly with the toasted nuts, pressing them in lightly so they stick to the caramel.
Pour the filling over the nuts and smooth it out. Refrigerate to set.
When the torte is set, release it by going around the edges with a blow dryer. Place the torte on a 28 ounce can. Slide the rim down. Place the torte on a work area and transfer to a serving plate.
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.
Jennifer Hall says
I can't wait to make this delicious tart!!! Chocolate and amaretto!!!
Helen S Fletcher says
This is such a reward. Deeply chocolate and with caramel and amaretto how can you go wrong?
Kitty Bennecke says
Helen, what's the best way to cut this torte? Do you just use a sharp or serrated knife? I'd hate to succeed in making this recipe, and then fail in the serving.
hfletcher says
Hi Kitty: Please see https://pastrieslikeapro.com/2013/10/cake-talk/#.VJ49IAv4A for a discussion on cutting a cake professionally. Hope this helps.
Aparecida Buratto Barbosa says
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
Aparecida Buratto Barbosa says
Helen sorry about my last comment, i've used translator and sometimes sounds wierd. Wishing you a very Merry Christmas!
hfletcher says
I appreciate any comment from you Aparecida and wish you a very Merry Christmas and a wonderful New year!
Petya says
Helen this is really a delicious! Super !I like your style.
hfletcher says
Thank you so much Petya.
kkinga says
This looks so amazing. I am over the moon exciting about finding your blog.
hfletcher says
And I am over the moon to have you as a reader!
manisha says
I think I will decorate it with lace cookies which I made yesterday :) cannot wait to make this recipe..
hfletcher says
Hi Manisha: That's a great idea. So the cookies went well I am assuming. That makes me happy.
manisha says
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