Cherry Amaretto Torte with Dark Chocolate Ganache Tips, FAQ & printable recipe

Tips for success

For a cleaner slice, use a sharp knife dipped in hot water and wiped dry before each cut. This will help the knife glide through the ganache without dragging.

If the torte is too cold, let it sit at room temperature for 10-15 minutes before slicing to soften slightly.

The torte can be made a day ahead and stored in the refrigerator. The flavors meld together beautifully overnight.

When ready to serve, add the fresh cherries and chocolate curls on top just before presenting, so they stay vibrant and crisp.

Variations

• Raspberry Amaretto Torte: Replace the cherries with fresh raspberries. Use the same amount of raspberries and reduce the sugar in the compote to 2 tablespoons, as raspberries are less sweet. Proceed with the rest of the recipe as written.
• Nut-Free Version: Omit the toasted almonds and use a nut-free amaretto substitute (such as almond extract with water). Skip the almond flakes on top. This makes the torte safe for those with tree nut allergies.
• Mocha Torte: Add 1 tablespoon of instant espresso powder to the sponge batter and to the mousse for a coffee-chocolate twist. The coffee enhances the chocolate flavor without overpowering it.
• White Chocolate Ganache: For a sweeter contrast, use white chocolate for the ganache instead of dark. Reduce the sugar in the mousse by half to balance the sweetness. The white ganache will have a softer set, so chill longer.

Storage and make-ahead

Fridge

Refrigerate the torte in an airtight container for up to 4 days. Let it sit at room temperature for 15 minutes before serving.

Freezer

Freeze the torte (without the fresh garnish) tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheat

No reheating needed. Serve chilled or at room temperature.

Store the torte in the refrigerator, covered, for up to 4 days. The ganache will keep the cake moist. Bring to room temperature for 20 minutes before serving for the best flavor.

The torte can be assembled and chilled up to 24 hours in advance. The ganache and compote can be made 2 days ahead and stored in the refrigerator. The sponge can be baked a day ahead and wrapped tightly.

Serving ideas

Serve the torte as the grand finale to a dinner party. Pair it with a small glass of amaretto or a strong espresso to complement the chocolate and cherry flavors.

A dollop of unsweetened whipped cream adds a nice contrast if desired.

For a more casual occasion, serve slices with a scoop of vanilla ice cream or a drizzle of extra cherry compote.

The torte is rich, so a little goes a long way. Cut it into thin slices to serve more guests.

Frequently asked questions

Recipe card

Cherry Amaretto Torte with Dark Chocolate Ganache

Prep 45 minCook 20 minRest 2 hTotal 3 h 5 minServes 12

Ingredients

• 8 oz 72% dark chocolate, finely grated
• 1 cup toasted almonds, coarsely chopped
• 2 cups dark ruby cherries, pitted
• 1/4 cup amaretto liqueur
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 2 cups dark cherries, pitted and halved
• 1/4 cup granulated sugar
• 2 tbsp amaretto liqueur
• 8 oz 72% dark chocolate, chopped
• 1 cup heavy cream

Instructions

1. Grate the dark chocolate on a box grater into a bowl to make fine chocolate curls. Coarsely chop the toasted almonds and set aside. Pit and halve the cherries for the compote. In a small bowl, combine the cherries, sugar, and amaretto; set aside to macerate.
2. Transfer the macerated cherries to a saucepan and cook over medium heat until the cherries release their juices and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool completely.
3. In a large bowl, beat the heavy cream with the sugar until soft peaks form. Gently fold in the amaretto and half of the grated chocolate until just combined. Set aside in the refrigerator.
4. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. Beat the butter and sugar until creamy, then add the eggs one at a time. Sift in the flour, cocoa, and salt, and fold to combine. Pour into the pan and bake for 20 minutes, or until a toothpick comes out clean.
5. Let the cake cool in the pan for 10 minutes, then remove the sides and let cool completely on a wire rack. Once cool, slice the cake horizontally into two thin layers.
6. Place one cake layer in the bottom of the springform pan. Spread half of the amaretto mousse over the cake, then spoon the cherry compote across the center, leaving a border. Top with the second cake layer and press gently. Spread the remaining mousse over the top and sides.
7. Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped dark chocolate in a bowl and let stand for 2 minutes, then stir until smooth and glossy.
8. Pour the warm ganache over the top of the assembled torte, spreading it to the edges with a spatula so it drips down the sides. Refrigerate for at least 2 hours to set.
9. Before serving, crown the torte with the remaining cherries, chocolate curls, and toasted almond flakes. Slice into thick wedges and lift each slice with a cake server.

Contains: gluten, eggs, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

520

Protein

7 g

Carbohydrates

45 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.