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Chocolate Amaretto Torte

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Serves: 10 - 12

Ingredients:

Chocolate Custard Butter

  • 400ml milk
  • 1/3 cup dark cocoa
  • 1/2 cup custard powder
  • 220g castor sugar
  • 250g Western Star Unsalted Butter, softened

Sponge Layers

  • 270g Western Star Unsalted Butter, softened
  • 270g castor sugar
  • 2 teaspoons vanilla extract
  • 4, 60g eggs
  • 210g plain flour
  • 60g cornflour
  • 1 teaspoon baking powder
  • 2 tablespoons Apricot conserve jam, strained to remove lumps

Amaretto Syrup

  • 1 1/2 tablespoons castor sugar
  • 2 tablespoons water
  • 1-2 tablespoons Amaretto liqueur, to taste
  • 250g packet Marzipan

Chocolate Icing

  • 180g icing sugar
  • 30g dark cocoa
  • 20g Western Star Unsalted Butter, melted
  • 2-3 tablespoons water

Method:

For the Chocolate Custard Butter Filling

Pour half the milk into a saucepan, add the sifted cocoa, custard powder and sugar, stir until blended.  Add the rest of the milk and stir over heat until the custard boils and thickens.

Pour into a bowl. Cover the top with plastic film to stop a skin forming and allow to cool to room temperature.

Beat the butter in a mixing bowl until light in colour, add the custard a spoonful at a time beating until well combined.

For the sponge layers

Preheat the oven to 180ºC.

Mark a 20cm round circle on 4 baking paper covered trays.

Cream the butter, sugar and vanilla in a small bowl until light and creamy.

Beat in the eggs one at a time until they are combined.

Stir in the sifted flour, corn flour and baking powder.

Divide mixture evenly into 8 portions and spread one portion onto each circle. Bake for 8-10 minutes or until lightly browned around the edges and centre is cooked.

Place onto a wire rack to cool.  Repeat with remaining mixture to make 8 rounds.

For the Amaretto Syrup

Dissolve the sugar and water in a small pan over a low heat.  Remove from the heat and stir in the Amaretto, and allow to cool.

Spread one of the sponge layers with the jam and top with another sponge layer.  Set aside about 1/2 cup of the chocolate custard butter.  Brush the sponge layer with some of the syrup and spread with a thick layer of the chocolate custard butter and top with another sponge layer.

Repeat with the syrup, chocolate custard butter and sponge, leaving the top sponge layer plain.  Trim cake sides to neaten.

Spread the reserved chocolate custard butter around the sides of the torte to fill in any gaps.  Refrigerate 45 minutes to 1 hour to firm the filling slightly.

Roll out the marzipan as thinly as possible and cover the torte.  Place the torte on a wire rack over a tray to catch drips from the icing.

For The Chocolate Icing

Combine the sugar, cocoa and butter in a bowl, add enough water to form a thick paste.  Stand bowl over pan of simmering water and stir until thinner coating consistency (or heat in a microwave for 10-20 seconds.)

Pour over cake using a spatula to spread over evenly.  Tap the rack on the bench to settle the icing.

Allow to set.  Dust the top of the torte lightly with dark cocoa powder, before serving.