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. Made in the form of a loaf cake, it slices neatly into finger size morsels. As we are 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 made for a great contrast with the crunchy biscuits and nuts and the cherries provided bursts of sweetness amongst the rich layers of chocolate. The Amaretto came through as a trilling top note which left us almost bursting into song. For a biscuit cake, I thought this looked rather striking with its contrasting layers of white and dark dotted through with a splash of cherry colour.
CT thought the cake had the scent of Christmas about it with its strong and fruity aroma. It was quite soft and best eaten with a fork which he liked as it wasn’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.
With its glacé cherries, this is my submission to Tea Time Treats this month. Karen of Lavender and Lovage has chosen dried fruit to get us all in the mood to bake those Christmas cakes and puds. This is co-hosted by Kate of What Kate Baked.
Taking setting time out of the equation, these cakes are pretty quick to prepare, certainly 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 cake as dessert?
- 60g unsalted butter
- 60ml double cream
- 150g dark chocolate – chopped (I used 72%)
- 20ml Amaretto
- 40g walnuts – roughly chopped
- 40g natural glace cherries – halved
- 10 Rectangular butter biscuits
- Melt the butter and cream together in a pan over very low heat. Remove from the heat. Add the chocolate and stir until just combined, then stir in the Amaretto to form a smooth and shiny ganache.
- Butter two 8 x 12 cm silicone loaf moulds (or use one larger mould).
- Divide 1/3 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 1/3 of the ganache, followed by the rest of the biscuits. Cover with the ganache and top with the remaining walnuts and cherries.
- Leave in a cold place to set – should be ready in 2-3 hours.