💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › italian › recipe28… captured on 2022-06-11 at 23:42:40.
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250g quality bittersweet chocolate, broken into pieces 1/2 cup Amaretto di Saronno 125g unsalted butter soft 2 Tbsp caster sugar 2 eggs, separated pinch salt 3/4 cup finely chopped blanched almonds 8 savoiardi (sponge fingers biscuits), cut into 1cm x 1/2cm pieces icing sugar to dust Lightly oil a 5 cup loaf tin and place a triple layer of foil folded the length of the pan plus the ends to enable you to lift it out. Oil the foil. Melt the chocolate over a pan of hot water. When melted, stir in the Amaretto and remove from the heat. Cool to room temperature. Cream butter until light and fluffy. Beat in caster sugar, then egg yolks, one at a time. Stir in almonds and cooled chocolate. Beat egg whites and salt in a clean bowl until mixture forms stiff peaks. Fold 1/3 of the whites into the chocolate mixture using a rubber spatula. Fold in remaining egg whites in the same manner. When thoroughly incorporated, fold in cut up biscuits discarding crumbs. Spoon mixture into the prepared loaf tin and smooth the top with a spatula. Cover tightly with plastic wrap and refrigerate for 4 hours or overnight. Unmould loaf 1 hour or so before serving, by inverting onto a chilled serving platter and pull out. Smooth top and sides with a spatula and return to the refrigerator. Just before serving, dust with sifted icing sugar. Cut into thin slices.