Ingredients
Scale
- 4 eggs
- ¼ tsp salt
- ½ cup caster sugar
- ½ cup unsalted butter, cubed
- ½ cup flour
- ½ cup almond meal
- 1 tsp baking powder
- ½ cup crushed Amaretti biscuits
- 2 tbsp amaretto liqueur
- ½ cup dark chocolate chips
- 2 tbsp icing sugar
Instructions
- Preheat an oven to 180 C (350 F). Line, grease and flour a 20 cm tart tin and set aside.
- Separate the eggs into 2 large bowls. Whisk the egg white bowl with the salt until you reach soft peaks. Once reached, in a steady stream add half the caster sugar and whisk until firm peaks develop.
- In the egg yolk bowl, add the butter and remaining half of the caster sugar and beat until light and fluffy. With a wooden spoon, stir in the flour, almond meal, baking powder and crushed Amaretti biscuits and the liqueur.
- Fold one quarter of the egg white mixture into the yolk mixture to loosen it. Once loosened, add the rest of the egg whites and gently fold to combine. (At this point I folded in half of my dark chocolate chips into the batter to disperse them evenly through it, whereas Izy states to sprinkle them over the top at the end. Either way works just as well.)
- Pour the mixture into the lined tin and sprinkle with chocolate chips. Bake for 20-25 minutes and let cool completely before turning out onto a plate. Set a wire rack over the top and flip the torte over so that it is facing bottom and smooth side up. Dust generously with icing sugar and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 8-10
Keywords: Almond,IZY’S CHOCOLATE CHIP AMARETTO TORTE