Cakes and Gateaux Recipes - Chocolate Amaretto Marquise

Ingredients

• 115g butter, at room temperature

• 150g caster sugar

• 3 eggs

• 210g plain flour

• 5ml bicarbonate of soda

• 5ml baking powder

• 250ml soured cream

For the topping

• 225g dark brown sugar

• 10ml ground cinnamon

• 115g finely chopped walnuts

• 50g cold butter, cut into pieces

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Method:

1. Lightly oil a 23cm/9in heart-shaped or spring form cake tin. Line the base with non-stick baking paper and oil the paper. In a small bowl, combine the crushed amoretti biscuits and the chopped almonds. Sprinkle evenly over the base of the tin.

2. Place the chocolate, Amaretto liqueur and golden syrup in a saucepan over very low heat. Stir frequently until the chocolate is melted and the mixture is smooth. Allow to cool for 6-8 minutes, until the mixture just feels warm.

3. Beat the cream until it just begins to hold its shape. Stir a large spoonful into the chocolate mixture, then quickly add the remaining cream and gently fold into the chocolate mixture. Pour into the prepared tin and tap the tin gently on the work surface to release any large air bubbles. Cover the tin with clear film and leave in the fridge overnight.

4. To unmould, run a thin-bladed sharp knife under hot water and dry carefully. Run the knife around the edge of the tin to loosen, place a serving plate over the tin, then invert to unmould. Carefully peel off the paper then dust with cocoa. Whip the cream and liqueur and serve separately.