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Chocolate Liqueur Torte

  • 12-16
Chocolate Liqueur Torte

Definitely not a weight watchers' recipe but a special torte ideal for a festive occasion. Accompany with fresh berry fruits marinated in a sprinkling of sugar and a little balsamic vinegar or favourite liqueur.


  • 550 grams cooking chocolate
  • ½ cup coffee liqueur
  • 150 gram tub crème fraiche or mascarpone
  • ½ cup cream
  • 2 egg whites
  • 2 tblsps caster sugar
  • 1½ cups crushed Amaretti biscuits


  1. Break up the chocolate and place into the top of a double saucepan with the coffee liqueur. Heat over simmering water until the chocolate has melted. Remove from the heat and stir in the creme fraiche (or mascarpone). Alternatively melt the chocolate and coffee liqueur in a microwave on a medium temperature.
  2. When the mixture is very cool but not set, beat the cream until it is thick. In a clean bowl beat the egg whites until they form stiff peaks and sprinkle in the castor sugar and continue to beat until a soft meringue like mixture. Fold the chocolate mixture into the cream and then fold in the egg whites.
  3. Sprinkle the crushed Amaretti biscuits on to a lightly greased and paper lined 23cm round loose bottom cake tin. Pour in the chocolate torte mixture. Refrigerate overnight.
  4. To serve, run a warm cloth just around the outside of the cake tin. Remove the sides of the tin and slide the torte carefully onto a serving platter. Serve chilled.

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