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Chocolate Amaretto Schichttorte

  • Prep time1 hour
  • Servings1 portions
recipe image Chocolate Amaretto Schichttorte


  • 8 eggs, separated
  • 150 grams Stork
  • 150g caster sugar
  • 125g plain flour
  • 80g cornflour
  • 2 tbsps Amaretto
  • 2 tbsps cocoa powder
  • 125g dark chocolate
  • 50 grams Stork baking block
  • 1 tbsp golden syrup
  • 2 tsp Amaretto

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Cream together the Stork and caster sugar until light and fluffy.
  2. Whisk the egg yolks in a separate bowl for 5 minutes until pale and thick. Add to the creamed mixture and combine well.
  3. Add the plain flour and cornflour and mix well.
  4. In a large bowl whisk the egg whites to soft peaks. Fold in to the cake mixture slowly in thirds.
  5. Divide the cake batter equally in half. To one half stir in 2 tbsps Amaretto and to the other 2 tbsps cocoa powder.
  6. Preheat the grill and grease an 8” cake tin. Working with the batters alternately to create the layers add 2 dessert spoons of the first batter to the base of the cake tin and spread evenly. Place the tin under the grill and allow the batter to cook for 1 – 2 minutes until just cooked through.
  7. Add the same quantity of the second batter and grill again to cook through. Repeat the process alternating the batters to create 12 layers using up all the batter.
  8. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  9. Melt together the chocolate, Stork and golden syrup. Stir through the Amaretto and spread carefully over the top of the torte.
  10. Allow topping to set. Serve.