Chocolate Amaretto Biscuit Cake: A No Bake Delight
A luscious, boozy, not-too-sweet, no-bake, dark chocolate tiffin. This chocolate Amaretto biscuit cake is simple to assemble but guaranteed to please. Perfect for dessert, afternoon tea or snacking.
Now I do love a good biscuit cake, or chocolate tiffin or even fridge cake, as it’s also known as. And I have many recipes on the blog. Here, as promised in my persimmon chocolate cakes post, is the recipe for the chocolate Amaretto biscuit cake, guaranteed to enhance any gathering. It’s certainly guaranteed to put me in a good mood.
Chocolate Amaretto Biscuit Cake
With no added syrup, sugar or honey and the addition of Amaretto, this is a very grown up version of tiffin. I made it in the form of a loaf cake and it slices neatly into finger size morsels. Actually, as we’re not good at restraint in this household, I thought I’d better make two mini loaves rather than a great big one. This proved to be a wise decision as stopping was a lot harder than starting when it came to tucking in time.
The smooth ganache makes for a great contrast with the crunchy biscuits and nuts whilst the cherries provide bursts of sweetness amongst the rich layers of chocolate. The Amaretto comes through as a trilling top note which left us almost bursting into song.
For a chocolate tiffin, I thought this looked rather striking, with its contrasting layers of light and dark dotted through with a splash of cherry colour.
As well as being truly scrumptious, this chocolate amaretto biscuit cake is such a quick and simple thing to make. There’s plenty of walnuts and with no additional sugar, it’s just the right side of sweet for my taste. Very rich and chocolatey, this is definitely an adult version of a kids’ favourite and a little goes a long way.
CT’s Verdict
CT thought the cake had the scent of Christmas about it with its strong and fruity aroma. It’s quite soft and best eaten with a fork, which he liked, as it isn’t too hard like some biscuit cakes are. He described the finish as glossy like a Labrador’s coat and he found the dark chocolate to be a good foil to the general sweetness.
The slight bitterness from the walnuts also met with his approval. As for the heady taste of Amaretto, it left a pleasant glow in his stomach. He pronounced himself fully satisfied and wondered why I hadn’t made a bigger one.
Other Biscuit Cake Recipes You Might Like
- Bounty full chocolate biscuit birthday cake
- Chocolate honeycomb squares
- Christmas tiffin
- Lemon sherbet tiffin (gluten free)
- Pecan & maple ginger tiffin
- Sour cherry & almond biscuit cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this boozy chocolate Amaretto biscuit cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Chocolate Amaretto Biscuit Cake. PIN IT.
Chocolate Amaretto Biscuit Cake – The Recipe
Chocolate Amaretto Biscuit Cake
Ingredients
- 60 g unsalted butter
- 60 ml double cream (heavy cream)
- 150 g dark chocolate chopped (I used 72%)
- 20 ml Amaretto liqueur
- 40 g walnuts roughly chopped
- 40 g natural glacé cherries halved
- 10 butter biscuits rectangular ones
Instructions
- Melt the butter and cream together in a pan over very low heat. Remove from the heat. Add the chocolate and stir until melted and just combined. Then stir in the Amaretto to form a smooth and shiny ganache.60 g unsalted butter, 60 ml double cream (heavy cream), 150 g dark chocolate, 20 ml Amaretto liqueur
- Butter two 8 x 12 cm silicone loaf moulds (or use one larger mould).
- Divide ⅓ of the ganache between the two pans. Add a layer of biscuits. You may need to break the biscuits to fit (I managed 2 ½ biscuits on each layer. Cover with half of the cherries and walnuts. Add another ⅓ of the ganache, followed by the rest of the biscuits. Cover with the ganache and top with the remaining walnuts and cherries.40 g walnuts, 40 g natural glacé cherries, 10 butter biscuits
- Leave in a cool place to set. Should be ready in 2-3 hours.
Notes
Nutrition Estimate
Sharing
If you take the setting time out of the equation, this tiffin is pretty quick to prepare. Well under 30 minutes. This means they fit nicely into Sarah’s new challenge Dead Easy Desserts over at Maison Cupcake. And who wouldn’t want a slice of this luscious chocolate boozy chocolate Amaretto biscuit cake as dessert?
Are the butter biscuits you use in this recipe shortbread biscuits? I’m in Australia. Many thanks, Karin
Hi Karin. Butter biscuits are French, something like Petit Beurre. Bahlsen and leibnez are easy to get hold of here. They’re generally rectangular so easy to layer into a tin. They’re also quite firm so they give a nice crunchy contrast and won’t disintegrate. I’d be surprised if you can’t get them in Australia. I’m not sure I’d go with shortbread, I’d probably substitute for something like Rich Tea. Hope that helps.
Choclette,
This biscuit/cake looks divine. We love cake with Amaretto but unfortunately no one here likes cherries and was wondering if I could use something else with the walnuts.
Thank you
Goodness, not like cherries? What’s going on? You can substitute the cherries for raisins, cranberries or whatever dried fruit grabs your fancy. Let me know how you get on.
I love the idea of an adult tiffin – Amaretto is indeed a lovely thing.
Ooh yes please – love the idea of the amaretto!
Another delicious chocolate bake from you xx
Hi, Choclette!
I’ve found your absolutely gorgeous cakes from Karen’s blog and loved them.
As I would like to try them before Christmas could you please tell me if there’s any sugar in them ?
Hi Helen, thanks for drawing my attention to the sugar error. I’ve corrected now. There is no added sugar as I think it is plenty sweet enough. But there is of course sugar in the biscuits, chocolate and Amaretto.
SUCH a pretty cakes as well as being TRES LUSH! Thanks for adding it to Tea Time Treats! Karen
Oh my. I could polish one of those off all by myself. Yum!
Lol restraint is a swear word here!! Looks the finest biscuit cake I have ever seen, has so many gorgeous things in it I wouldn’t trust myself within 50 yards of it!!
Chocolate and Amaretto together, I say! A proper Christmas treat – looks so delicious!
I couldn’t think of a better combination than chocolate and amaretto. This is a beautiful and delicious biscuit with an Italian flair! They would certainly love it in Italy.. maybe you should launch it in the market! The red cherries make it Christmassey too!
Well done!
Now there’s an idea Alida – I could make my fortune 😉 Very glad you approve and feel really pleased it get Italian approbation.
I absolutely love tiffin and the thought of it with a drop of alcohol…..oh my! Delicious.
Why is tiffin so darned delicious? I certainly find it very hard to resist – with or without alcohol.
This sounds wonderful! Can’t wait to give it a try on my Italian friends!
Oh yes Elizabeth, would be good to hear what they think.
Chocolate biscuit cake is one of my favourite desserts in the world ever. I love adding alcohol to it for a grown-up twist and amaretto is perfect, so festive 🙂
I’ve only ever added amaretto Kate. What do you put in?
looks wonderful lovely flavours
Thank you, chocolate cherries and amaretto are a great combination.
I can imagine this wouldn’t last long in our house either – looks delicious and festive – though I got so confused with amaretto that I thought you used amaretto biscuits til I read the ingredients 🙂
Yes Johanna, I can’t imagine it hanging around in many places. The biscuits are amaretti I think – it’s all in the i and o!
this looks stunning. What a perfect gift idea too. Wonderful tiffin idea Choclette
Thanks Nazima. I’ve often thought of giving tiffin as a gift, but I’m not sure how to package it, so haven’t got around to it yet.
You have again get me with these flavours. What is better than Amaretto, nothing! I would use Petit Beurre here of I had some or maybe those lovely Leibnitz biscuits. This is just my kind of Tiffin!
I might possibly be with you there Laura. Amaretto is amazing stuff. I was first introduced to it as a student when an Italian waiter always used to give his chosen few a free glass when we ate at his restaurant. It was the most sophisticated drink I’d ever had and has subsequently lived on as such.
Stop, stop! These are my favourite things, love Amaretto and chocolate, love the layering
Thanks Janice – sometimes I just get a craving which has to be assuaged 🙂
Oh wow – this looks wonderful!
Thanks Alicia – it’s the sort of thing I always hope for when I see biscuit cakes in cafes. No luck so far.
I loooooove Amaretto! This looks great but I think I’d end up eating it all at once!
Thanks Laura. Eating it all at once was the reason I didn’t make a larger version – no self control!
Oh, that is a great sounding and looking cake. The restraint-thing could be a problem as well here. So far, though, I haven’t tried my new oven.
Oh a new oven Chris, that does sound exciting. I think you need to christen it forthwith.
Thanks for posting such a fabulous recipe, me and hubby really enjoyed this dessert, it was fantastic. I used raspberries and amaretta biscuits with a little vanilla in the sauce. Wonderful.
Thanks for letting me know Linda. Glad you enjoyed it, though I’m not surprised with the addition of raspberries and vanilla 🙂