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Chocolate Amaretto Torte - 1999

Crust: 1/3 cup melted butter 2 cups chocolate wafer crumbs 1/2 cup slivered almonds (toasted lightly and chopped). Filling: 6 oz butter scotch chips (1/2 300g bag) 14 oz can sweetened condensed milk 1 small container sour cream 1/3 cup Amaretto liqueur or 1/3 cup water plus 1 1/2 tsp. almond Flavor 1 cup whipping cream Take 1/2 - 3/4 cup of crust/crumb mixture and press into a 9" springform pan. Bake at 350 F for about 5 minutes. Cool. In a pot over stove, melt chips and milk. In a large mixing bowl mix sour cream and liqueur. In a separate bowel whip the whipping cream and fold into the sour cream/liqueur mixture. Add the melted chips and milk. Pour half of this mixture over cooled crust. Layer with reserved crumb mixture and repeat. Freeze for at least 4 hours, better over night. Garnish with slivered almonds and serve with chocolate sauce (Sundae topping). Delicious! Submitted by Phyllis Campbell, Souris R.R. 1, P.E.I.

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