Chocolate Truffle Cake
|Amaretti cookies||1 Cup (16 tbs), crumbs|
|Bittersweet chocolate||1 Pound|
|Butter||1⁄2 Cup (8 tbs)|
|Amaretto||1⁄3 Cup (5.33 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Chocolate shavings||1 Tablespoon (For Garnishing)|
|Violets||1 Dash (Use Fresh Ones Only, For Garnishing)|
Line base of 9 in (2.5 L) springform pan with parchment or waxed paper.
Sprinkle 3/4 cup (175 mL) of the Amaretti crumbs over base of lined pan; set aside.
In top of double boiler (or in bowl set over hot, not boiling, water), melt chocolate and butter, stirring occasionally, until smooth.
Stir in Amaretto liqueur.
Remove from heat; let cool at room temperature about 1 hour or until thickened but not set.
In large bowl, whip cream until it holds stiff peaks.
Fold cream into cooled chocolate mixture.
Pour chocolate cream mixture into prepared pan, spreading evenly.
Refrigerate, covered, about 4 hours or overnight, until firm.
To serve, invert pan on serving plate; release sides.
Sprinkle top of cake with remaining Amaretti crumbs.
Refrigerate, covered, up to 3 days, or freeze up to 2 weeks.
Thaw overnight in refrigerator.
Garnish with chocolate shavings and fresh violets.