• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Subscribe
  • St. Patrick's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Subscribe
    • St. Patrick's Day
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home > Cakes

    Published: Dec 18, 2014 · Modified: Feb 9, 2023 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

    Amaretto Truffle Torte

    This Amaretto Truffle Torte is one of the most intense, decadent tortes you will find.

    Chocolate cake base covered with caramel and hazelnuts topped with amaretto ganache.

    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.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    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 Base
    Caramel

    Riene de Saba 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.

    Ama ingredients

    Amaretto Truffle Filling

    1 ¾ cups cream
    1 pound chocolate
    ⅓ cup amaretto
    1 ½ teaspoons vanilla
    1 ½ teaspoons almond extract

    Scalded Cream
    Chocolate in
    Chocolate submerged
    Chocolate being whisked
    Chocolate being whisked 2
    Ama in

    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

    Hazelnuts in processor
    Hazelnuts processed

    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.

    Riene in pan 1
    Reine in pan2
    Caramel on Riene
    Caramel being spread
    Caramel Spread
    Nuts on caramel

    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.

    Chocolate being poured

    Pour the filling over the nuts and smooth it out. Refrigerate to set.

    Torte from refrigerator
    Torte with hair blower
    Torte on can
    Torte on can 1
    Torte on can 3
    Finished whole

    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.

    Print Friendly, PDF & Email

    More Cakes

    • Gateau Breton
      Gateau Breton
    • Hazelnut Gianduja Cake
      Hazelnut Gianduja Cake
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Vanilla Mousse Torte
      Summertime Cakes

    Reader Interactions

    Comments

    1. Jennifer Hall says

      February 11, 2023 at 9:44 pm

      I can't wait to make this delicious tart!!! Chocolate and amaretto!!!

      Reply
      • Helen S Fletcher says

        February 20, 2023 at 12:07 pm

        This is such a reward. Deeply chocolate and with caramel and amaretto how can you go wrong?

        Reply
    2. Kitty Bennecke says

      December 26, 2014 at 10:13 am

      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.

      Reply
      • hfletcher says

        December 26, 2014 at 11:03 pm

        Hi Kitty: Please see https://pastrieslikeapro.com/2013/10/cake-talk/#.VJ49IAv4A for a discussion on cutting a cake professionally. Hope this helps.

        Reply
    3. Aparecida Buratto Barbosa says

      December 21, 2014 at 7:22 pm

      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

      Reply
      • Aparecida Buratto Barbosa says

        December 21, 2014 at 7:35 pm

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

        Reply
        • hfletcher says

          December 21, 2014 at 8:16 pm

          I appreciate any comment from you Aparecida and wish you a very Merry Christmas and a wonderful New year!

          Reply
    4. Petya says

      December 19, 2014 at 3:45 am

      Helen this is really a delicious! Super !I like your style.

      Reply
      • hfletcher says

        December 19, 2014 at 4:14 am

        Thank you so much Petya.

        Reply
    5. kkinga says

      December 18, 2014 at 9:39 am

      This looks so amazing. I am over the moon exciting about finding your blog.

      Reply
      • hfletcher says

        December 18, 2014 at 12:36 pm

        And I am over the moon to have you as a reader!

        Reply
    6. manisha says

      December 18, 2014 at 5:58 am

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

      Reply
      • hfletcher says

        December 18, 2014 at 6:28 am

        Hi Manisha: That's a great idea. So the cookies went well I am assuming. That makes me happy.

        Reply
    7. manisha says

      December 18, 2014 at 5:51 am

      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

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    St. Patrick's Day

    • Irish Apple Cake dusted with powdered sugar on a white and green tray
      Irish Apple Cake
    • A slice of Guinness Cake sits on a gold and white plate.
      Easy Chocolate Guinness Cake for Father’s Day
    • A white chocolate glaze on top of the Bailey's Cheesecake sitting on a dark chocolate crust. The cheesecake sits on a white plate with a fork on the plate.
      The Definitive Bailey's Cheesecake
    • A Warm Lava Cake sits on an antique plate with a spoon and coral napking and Bailey Sauce in the background.
      Warm Chocolate Lava Cakes with Bailey's Sauce
    • A tray of breakfast cookies with a blue striped glass of milk.
      Versatile Breakfast Cookies
    • An individual Gingerbread with Orange Sauce on a white plate with dots.
      Gingerbread with Orange Sauce

    Subscribe to receive our free ebook

    SUBSCRIBE

    Popular Recipes

    • Baked or Fried Doughnut
      Fried or Baked Doughnuts - Your Choice
    • Pan Size Conversions
      Pan Size Conversions
    • Gateau Breton
      Gateau Breton
    • Flavorings as Used in Baking and Pastry
    • flour for The Frustrating Facts of Measuring Flour
      The Frustrating Facts about Measuring Flour
    • Layers of laminated dough
      A Discussion of Laminated Doughs

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2022 PASTRIES LIKE A PRO