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Chocolate Amaretto Torte

Chocolate Amaretto Torte

Difficulty? Easy peasy

Ingredients

1/2 cup plus 2 Tbsp. Torani Amaretto syrup

2 tbs. Torani Creme de Cacao syrup

6 oz. (3/4 cup) bittersweet chocolate

10 Tbsp. butter + 5 eggs, separated

1/4 cup sugar + pinch of salt

1/3 cup cake flour, sifted

2 cups whipped cream

Instructions

Preheat the over to 350F. Butter a 9 x 5 x 3” loaf pan and line the bottom with parchment paper. Melt the chocolate in a double boiler along with the butter, 1/2 cup of the Amaretto syrup, and the Creme de Cacao syrup. Let cool. Beat the egg yolks and sugar into ribbons with a mixer. Stir in the chocolate mixture. Whip the egg whites with the salt to soft peaks. Fold the flour and the egg whites into the chocolate mixture. Pour into the loaf pan and cover with plastic wrap. Place in a slightly larger pan and fill with hot water to 2 inches up the sides of the pan. Cover the whole thing with foil and bake for 40 to 50 minutes, or until a toothpick comes out clean. Remove from the water bath, but let the cake cool in the loaf pan. Whip the cream with the remaining 2 tablespoons of Amaretto syrup to soft peaks. Invert the cake onto a serving platter and serve with the whipped cream.

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