Chocolate Amaretto Marquise Cake
From greekgirrrl 16 years ago
- 20 minutes to make
- Serves 12
Make this for Valentines Day for your sweetie. If you can't find double cream, heavy whipping cream wil do. The best part is it's NO-BAKE!!
Ingredients
- 1 tbsp flavourless vegetable oil, such as sunflower shopping list
- 3 oz or 7-8 amaretti biscuits, finely crushed shopping list
- 1 oz or 1/4 cup unblanched almonds, toasted and finely chopped shopping list
- 1 lb fine quality bittersweet or plain chocolate, chopped into small pieces shopping list
- 5 tbsp amaretto liqueur shopping list
- 5 tbsp golden syrup (Karo) shopping list
- 16 fl oz or 2 cups double cream shopping list
- cocoa powder, for dusting shopping list
- For the Amaretto Cream shopping list
- 12 fl oz or 1 1/2 cups whipping cream or double cream for serving shopping list
- 2-3 tbsp Amaretto di Soronno liqueur shopping list
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.
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