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. Continue reading