Lightly oil a 23cm heart-shaped or
spring paper. Line the base with non-stick baking paper and oil the
paper. In a small bowl, combine the crushed amoretti biscuits and the
chopped almonds. Sprinkle evenly over the base of the tin.
Place the chocolate, Amaretto liqueur
and golden syrup in a saucepan over very low heat. Stir frequently until
the chocolate is melted and the mixture is smooth. Allow to cool for 6-8
minutes, until the mixture just feels warm.
Beat the cream until it just begins to
hold its shape. Stir a large spoonful into the chocolate mixture, then
quickly add the remaining cream and gently fold into the chocolate
mixture. Pour into the prepared tin and tap the tin gently on the work
surface to release any large air bubbles. Cover the tin with clear film
and leave in the fridge overnight.
To un-mould, run a thin-bladed sharp
knife under hot water and dry carefully. Run the knife around the edge
of the tin to loosen, place a serving plate over the tin, then invert to
un-mould. Carefully peel off the paper then dust with cocoa. Whip the
cream and liqueur and serve separately.