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 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 chocolate tiffin, I thought this looked rather striking, with its contrasting layers of light 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.
Other Biscuit Cake Recipes You Might Like
- Bounty full chocolate biscuit birthday cake
- Chocolate honeycomb squares
- Chocolate refrigerator cake for adults
- For the love of chocolate tiffin
- Kondito & Cook chocolate biscuit cake
- Lemon sherbet tiffin (gluten free)
- Pecan & maple ginger tiffin
- Sour cherry & almond biscuit cake
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 or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Chocolate Amaretto Biscuit Cake. PIN IT.
Chocolate Amaretto Biscuit Cake – The Recipe
- 60 g unsalted butter
- 60 ml double cream
- 150 g dark chocolate – chopped (I used 72%)
- 20 ml Amaretto
- 40 g walnuts – roughly chopped
- 40 g 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.
If you take the setting time out of the equation, these cakes are 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?