How to make it

  • Lightly oil a 9 inch heart-shaped or springform cake pan.
  • Line the bottom with non-stick baking paper and oil the paper.
  • In a small bowl, combine the crushed amaretti biscuits and the chopped almonds.
  • Sprinkle evenly on to the bottom of the pan.
  • Place the chocolate, Amaretto liqueur and golden syrup in a medium saucepan over a very low heat.
  • Stir frequently until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and allow it to cool for about 6-8 minutes, until the mixture feels just warm to the touch.
  • Pour the cream into a bowl.
  • Whip with a hand-held electric mixer, until it just begins to hold its shape.
  • Stir a large spoonful into the chocolate mixture, to lighten it, then quickly add the remaining cream and gently fold into the chocolate mixture.
  • Pour into the prepared pan, on top of the amaretti and almond mixture.
  • Level the surface.
  • Cover the pan with plastic wrap and chill overnight.
  • To remove from pan, run a thin-bladed sharp knife under hot water and dry carefully.
  • Run the knife around the edge of the pan to loosen the dessert. Place a serving plate over the pan, then invert to unmold.
  • Carefully peel off the paper, replacing any crust that sticks to it, and dust with cocoa powder.
  • In a bowl, whip the cream and Amaretto liqueur to soft peaks.
  • Serve separately on the side.

Reviews & Comments 4

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  • fatrasta 9 years ago
    yumm, yummmm, yummmmmmmmmmmmmmy!!
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    " It was excellent "
    hooch ate it and said...
    This is a great recipe....thanks for sharing, will be making!
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    " It was excellent "
    ahmed1 ate it and said...
    Just great one again Helene...I have a saved Marquise cake on my lap top , but this one is much much better.
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  • pat2me 10 years ago
    This sounds wonderful, thank you for posting it!
    Was this review helpful? Yes Flag

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