Italian chocolate Amaretto Torta

Italian chocolate Amaretto Torta

Serves 8 , prep time 25 minutes plus cooling. Cook 35 minutes

Ingredients

110g dark chocolate

110 unsalted butter, at room temperature

110 caster sugar, plus 1 tbsp

3 large eggs, separated

60g amaretti biscuits, crushed

60g plain flour

Sifted icing sugar, whipping cream, fresh berries, to serve

Method

1-    Heat oven 180/fan 160/gas 4. Butter and line a loose-bottom 20cm sandwich tin, then butter again and dust with flour. Put the chocolate in a bowl over a pan of steaming water and leave to melt- do not let the bowl touch the water. Remove from heat, stir and cool.

2-    Put the butter and 110 caster sugar in a bowl and, using a wooden spoon or a mixer, beat until light and fluffy. Beat in the egg yolks one at a time, and then stir in the cooled chocolate. When thoroughly blended, fold in the crushed biscuits and flour with a metal spoon.

3-    Put the egg white into a clean, grease-free bowl and whisk until stiff peaks form. Whisk the remaining sugar (1 tbsp) to make stiff glossy meringues, and then fold into the cake mixture in 3 batches.

4-    Transfer the mixture to the prepared tin, then bake for 25-30 minutes or until just firm to touch. Let the torta cool in the tin for 10 minutes. Remove from the tin and transfer to a wire rack to cool.

5-    Sprinkle with icing sugar and serve slightly warm or at room temperature with whipped cream and fresh berries