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

Tips for success

Chill the springform pan briefly before you add the cream if your kitchen is warm. A cooler base keeps the amaretto cream firm while you spread it, and the ganache will settle more evenly on top. Work quickly once the cream is out of the refrigerator so it does not soften.

Warm the knife under hot water and dry it before each cut. Wipe the blade between slices to keep the edges sharp and clean. Cutting a chilled torte straight from the refrigerator gives the neatest layers and shows the chocolate curls and cherries at their best.

Variations

• Almond flour sponge: Replace the chocolate sponge base with a homemade almond flour sponge. Bake it in a 9-inch springform pan until set and cool completely before filling. This adds a deeper nutty flavor and keeps the base tender, though the cake will need the same chilling time before slicing.
• Black cherry jam layer: Spread a thin layer of black cherry jam over the sponge before the amaretto cream. The jam adds extra fruit flavor and a glossy sweetness under the cream, and it pairs well with the dark chocolate ganache on top.
• Milk chocolate ganache: Swap half of the dark chocolate for milk chocolate for a softer, sweeter ganache. Use the same method of pouring it warm over the cherries and cream. The top will be lighter in color and less bitter, with a creamy finish.
• Almond extract version: Use 1 teaspoon of almond extract mixed with 2 tablespoons of milk in place of the amaretto liqueur. This keeps the nutty flavor while making the cream suitable for a dessert without liqueur, and it works equally well with the ganache and cherry topping.

Storage and make-ahead

Fridge

Store the torte covered in the refrigerator for up to 3 days, keeping the slices in an airtight container so the ganache stays glossy.

Keep the finished torte covered in the refrigerator at all times. Place a loose sheet of foil or a cake cover over the top to protect the ganache from absorbing odors. Keep the leftover slices in an airtight container in the same refrigerator so the ganache stays glossy and the sponge stays moist.

Do not leave the torte at room temperature for more than 2 hours, since the cream and cream cheese layer should stay cold. Serve the slices cold and bring them out only when you are ready to eat.

You can prepare the components a day before serving. Make the amaretto cream and keep it covered in the refrigerator, then bring it to a spreadable texture by stirring gently before you use it. Grate the chocolate curls and store them in a container in a cool, dry place.

Chop the almonds and keep them airtight. Assemble the torte the same day as serving, pouring the ganache and chilling it for at least 3 hours. Assembling and chilling on the day you serve keeps the cherries bright and the ganache glossy.

Serving ideas

Serve this torte cold, cut into thin slices with a warm knife. A small glass of dessert wine or a cup of strong coffee pairs well with the bitter dark chocolate and the almond note of the amaretto cream.

Arrange a few extra cherries on each plate for color and set a couple of chocolate curls on the side.

For a party, cut the torte into 12 even slices and serve them on a gold cake board or individual dessert plates. Keep the remaining torte in the refrigerator until the last guests have been served.

Guests will enjoy the layers of sponge, cream, cherries and ganache, and the chopped almonds add a pleasant crunch to each bite.

Frequently asked questions

Recipe card

Cherry Amaretto Torte with Dark Chocolate Ganache

Prep 45 minCook 15 minRest 3 hTotal 4 hServes 12

Ingredients

• 1 store-bought or made ahead chocolate sponge base, about 9 inches
• 1/2 cup whole almonds, chopped
• 12 oz fresh dark sweet cherries, pitted and halved
• 8 oz cream cheese, softened
• 1 cup heavy cream, chilled
• 1/3 cup granulated sugar
• 3 tbsp amaretto liqueur
• 6 oz dark chocolate, finely chopped, plus a block for curls
• 3/4 cup heavy cream

Instructions

1. Chop the whole almonds with a chef's knife until they are fine, scraping them together as you go. Pit and halve the dark cherries, setting aside a few whole ones for the top. Keep the nuts and fruit on separate parts of the board so they stay easy to arrange.
2. Hold a block of dark chocolate against the large holes of a box grater and grate it over a sheet of parchment or the board. The shavings will curl and fall. Set the curls aside in a cool place so they keep their shape.
3. Beat the softened cream cheese with the sugar until smooth. In a separate bowl, whip the chilled heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture with the amaretto until the cream is smooth and evenly flavored.
4. Line a 9-inch springform pan with the chocolate sponge base. Spread the amaretto cream over the sponge in an even layer with an offset spatula. Arrange the halved cherries in a ring over the top of the cream, pressing them in lightly.
5. Heat the 3/4 cup of heavy cream in a medium saucepan until it just begins to steam. Pour it over the finely chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir slowly until the ganache is smooth and glossy.
6. Pour the warm ganache slowly over the cherries and cream in the center of the pan. Tilt the pan gently so the ganache spreads to the edges and covers the surface. Chill the torte for at least 3 hours until the ganache is firm.
7. Release the springform ring and set the torte on a gold cake board. Scatter the reserved cherries on top, press the chopped almonds around the rim, and arrange the chocolate curls on the edge. Slice with a warm knife, wiping it between cuts, and serve cold.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

7 g

Carbohydrates

46 g

Fat

35 g

Fiber

3 g

Sugar

36 g

Sodium

180 mg

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