Time to cook: 3 hours, including chilling

DESSERT: Chocolate and Amaretti Torte

Deliciously chocolatey with a bit of crunch. Serve as a pudding with cream or try a dainty slice with an after dinner coffee and liquer. You can make it a day or two before it’s needed, but save decorating with icing sugar until just before serving - an hour or so is fine.


Serves 6-8

  • 50g butter
  • 25g sugar
  • 2 tablespoons golden syrup
  • 1 tablespoon milk
  • 1 tablespoon drinking chocolate
  • 1 tablespoon cocoa
  • 125g amaretti biscuits, crushed
  • 25g cake crumbs
  • 25g glace or maraschino cherries, finely chopped
  • 25g raisins


  • 75g plain chocolate
  • 10g butter


For the quantities we give you’ll need a 6-7 inch cake tin or flan dish, ideally a loose bottomed one. Grease and line the bottom of the tin with greaseproof paper or baking parchment.

  1. Place the butter, sugar, syrup and milk in a large pan and heat gently until the butter’s melted.
  2. Add the drinking chocolate and cocoa and mix well.
  3. Then add the rest of the dry ingredients – amaretti biscuits, cake crumbs, cherries and raisins – and mix well until covered with the melted butter and syrup.
  4. Spoon the mixture into the cake tin and press down with the back of a spoon to give a smooth surface.
  5. Place the tin in the fridge for a few hours to set.
  6. Next, you’ll need to make the chocolate topping – do this about 20 minutes before taking the torte out of the fridge, allowing enough time for it to set before serving (an hour or so will be fine). Find a heatproof bowl that will sit comfortably over a pan of simmering water. Place the chocolate and butter in the bowl to melt.
  7. Take the torte out of the fridge and remove it from the tin, including peeling off the greaseproof paper. Place on a flat surface (a large plate or bread board) before pouring over the melted chocolate, smoothing the sauce with a knife.
  8. Transfer the torte to a serving plate and decorate with icing sugar and, if you like, some grated chocolate... a sprig of mint on top looks pretty too.
  9. Serve with cream or ice cream.

Recipe author: Dinner4Good Recipe Team

Other recipes

Cooking time: 60 mins plus marinating time
MAIN: Asha’s Murgh Dumdar

Cooking time: 30 minutes
STARTER: Stuffed Mushrooms

Cooking time: 3 to 4 hours
MAIN: Lamb Tagine

Good Fundrasing CodeFundraising StandardsInstitute of Fundraising