- Finely crush amaretti biscuits
- Toast and finely chop almonds
- Chop chocolate into small pieces
1. Lightly oil a 23 cm heart-shaped or springform cake tin. Line the bottom with non-stick baking paper and oil the paper.
2. In a small bowl, combine the crushed amaretti biscuits and the chopped almonds. Sprinkle evenly on to the base of the tin.
3. Place the chocolate, Amaretto liqueur and golden syrup in a medium saucepan over a very low heat.
4. Stir frequently until the chocolate is melted and the mixture is smooth.
5. Remove from the heat and allow it to cool for about 6-8 minutes, until the mixture feels just warm to the touch.
6. Pour the cream into a bowl. Whip with a hand-held electric mixer, until it just begins to hold its shape.
7. Stir a large spoonful into the chocolate mixture, to lighten it, then quickly add the remaining cream and gently fold into the chocolate mixture.
8. Pour into the prepared tin, on top of the amaretti and almond mixture. Level the surface. Cover the tin with clear film and chill overnight.
9. 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 the dessert.
10. Place a serving plate over the tin, then invert to unmould.
11. Carefully peel off the paper, replacing any crust that sticks to it, and dust with cocoa powder.
12. In a bowl, whip the cream and Amaretto liqueur to soft peaks. Serve separately.
