David Turin's Recipe for Chocolate Amaretto Torte

4:55 PM, Dec 17, 2012   |    comments
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For Crust

1 1/2 C Chocolate cookie crumbs

3 oz Melted butter

For torte

19 oz chocolate callets - chopped into small pieces

1 C heavy cream - whipped

1 C heavy cream

3 oz. Amaretto

For Caramel

½ C water

1 C, Sugar

1 ½ C. chopped Salted cashews

2 T butter

1 T salt

¾ C heavy cream


For Crust

Mix cookie crumbs and warm butter together, press into the bottom of a 10" spring form pan

Place pan in refrigerator about 10-15 minutes until butter sets and crust stays intact when you touch it.

For torte

Combine liquid cream and amaretto in sauce pan and bring to boil

Pour hot cream over chocolate in a mixing bowl and whip until chocolate is completely melted,

Then place mixture over a bowl of ice and whip until the gnache is cool and starts tp thicken - about 30 seconds to a minute

Add whipped cream - fold together until smooth

Pour gnache on top of cookie crust and smooth out

Place torte in freezer until fully set

For Caramel

In medium size - very clean - rondo place the water and sugar , mix until sugar is desolved in water- put over high heat- shake pan as sugar begins to liquefy.

Stir sugar around until smooth light caramel color is reached

Add chopped cashews, butter, salt and cream

Boil until desired thickness and color are reached

Pour over the cold torte and smooth out with a palate knife

Place torte back in freezer until well set before trying to cut.

For more information on David Turin click here: DAVID TURIN

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