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

Tips for success

For the smoothest ganache, use finely chopped chocolate and let it sit in the hot cream for a full two minutes before stirring. This allows the chocolate to melt completely without overheating.

If the ganache seizes, a splash of warm cream can help bring it back to a smooth consistency. Use a spatula to spread the ganache evenly, and tap the pan gently to release any air bubbles.

When slicing the torte, use a long, thin knife and wipe it clean between each cut. For a professional look, dip the knife in hot water and dry it before slicing.

This will give you clean edges and prevent the layers from smearing. Serve the torte chilled for the best texture, but let it sit at room temperature for 10 minutes before serving to allow the flavors to open up.

Variations

• Raspberry Amaretto Torte: Replace the cherry compote with raspberry compote: simmer 2 cups raspberries with 1/4 cup sugar and 1 tablespoon lemon juice until thickened. The tartness of raspberries pairs beautifully with amaretto.
• White Chocolate Ganache Topping: For a sweeter, creamier topping, substitute the dark chocolate ganache with white chocolate ganache: use 8 oz white chocolate and 1/2 cup heavy cream. The white chocolate contrasts with the dark mousse.
• Nut-Free Version: Omit the toasted almonds and almond flakes, and use a nut-free amaretto substitute (such as amaretto flavoring). The torte will still be delicious, with the cherry and chocolate flavors shining.
• Boozy Cherry Compote: Add 2 tablespoons of cherry brandy or kirsch to the compote after cooking, and let it cool. This adds an extra layer of cherry flavor and complexity.

Storage and make-ahead

Fridge

Store the torte in the refrigerator, covered, for up to 4 days. Keep it in an airtight container to prevent drying out.

Freezer

Freeze the un-ganached torte for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before adding ganache.

Reheat

Serve chilled; do not reheat. If frozen, thaw in the refrigerator overnight before serving.

Store the torte in the refrigerator, covered, for up to 4 days. The ganache may lose its shine after a day, but the flavor will remain. Keep it in an airtight container to prevent it from absorbing other odors. For longer storage, see the freezer instructions.

The torte can be assembled up to 2 days in advance. Prepare the mousse, compote, and ganache as directed, assemble the torte, and refrigerate without the ganache. Add the ganache and decorations on the day of serving. The compote and mousse can also be made 1 day ahead and stored separately in the refrigerator.

Serving ideas

Serve the torte chilled, straight from the refrigerator, for clean slices. Let it sit at room temperature for 10 minutes to soften slightly, which enhances the chocolate flavor.

Pair each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream to balance the richness. A cup of espresso or a glass of amaretto on the side makes a lovely accompaniment.

For a festive presentation, dust the top with a little cocoa powder or powdered sugar just before serving. The torte is rich, so a small slice is satisfying.

Cut the torte into 12 slices for a dinner party, or into 16 thinner slices for a buffet. Use a metal cake server to lift each slice carefully, preserving the layers.

Frequently asked questions

Recipe card

Cherry Amaretto Torte with Dark Chocolate Ganache

Prep 45 minCook 30 minRest 2 hTotal 3 h 15 minServes 12

Ingredients

• 8 oz 72% dark chocolate, grated
• 1 cup toasted almonds, coarsely chopped
• 2 cups heavy cream
• 1/4 cup amaretto liqueur
• 1/2 cup confectioners' sugar
• 2 cups dark cherries, pitted
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 8 oz 72% dark chocolate, finely chopped
• 1 cup heavy cream
• 1/2 cup dark chocolate curls
• 12 dark cherries, with stems
• 1/4 cup toasted almond flakes

Instructions

1. Coarsely chop the toasted almonds and set aside. Grate the 8 oz block of 72% dark chocolate on a box grater into a pile of chocolate curls. Pit the dark cherries if needed and set aside. Have all ingredients measured and ready.
2. In a saucepan, combine the pitted dark cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture thickens to a jam-like consistency, about 10-15 minutes.
3. In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the amaretto liqueur and confectioners' sugar, then continue whipping until stiff peaks form. The mousse should hold its shape.
4. Spread the whipped amaretto mousse evenly into the bottom of a 9-inch springform pan. Spoon the cooled cherry compote across the center of the mousse, leaving a border around the edges. Smooth the top gently.
5. Place the assembled torte in the refrigerator and chill for at least 2 hours, or until the mousse is firm and set. This step ensures clean slicing.
6. Heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the finely chopped dark chocolate in a bowl. Let stand for 2 minutes, then stir until smooth and glossy.
7. Remove the chilled torte from the refrigerator. Pour the slightly cooled ganache over the top, spreading it evenly to the edges with a spatula. Allow the ganache to flow down the sides for a mirror-like finish.
8. While the ganache is still soft, arrange the dark cherries on top, sprinkle with chocolate curls and toasted almond flakes. Refrigerate for 15-30 minutes to set the ganache. Slice with a warm knife and lift each slice with a metal cake server.

Contains: milk, tree nuts, eggs, sulfites

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

42 g

Fat

38 g

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