• Chocolate ganache filling


    • 1,5L cream
    • 2,7kg quality chocolate Amaretto liqueur
    • 300g flaked almonds, toasted



    Heat the cream until it bubbles – do not boil.


    Add chocolate and stir over extremely low heat until the chocolate has melted. Remove from heat and leave to cool.


    To layer the sponges, place the first layer of sponge on a cake board. The 15cm and 22cm cake boards must be the same size as the cakes. For the 30cm cake use a larger board (35cm).


    Sprinkle the sponge with amaretto and spread over a layer of chocolate ganache. Sprinkle with toasted almonds. Repeat until all the layers have been used: 3 x 15cm layers, 6 x 22cm layers and 3 x 30cm layers. The final layer should not have almonds. Leave to set.

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