Chocolate Amaretto Marquise Recipe

Chocolate Amaretto Marquise Recipe

Ingredients : Makes one heart-shaped cake

15 ml

75 g

25 g

450 g

75 ml

75 ml

475 ml


For the Amaretto cream

350 ml

30-45 ml

Sunflower oil

Amoretti biscuits, crushed

Unblanched almonds, toasted and finely chopped

Plain chocolate, broken into pieces

Amaretto liqueur

Golden syrup

Double cream

Cocoa powder, to dust


Whipping or double cream

Amaretto liqueur

Method :
  • 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.

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