St-Emilion au chocolat torte recipe | delicious. magazine

Ingredients

• 200g plain flour
• 1/4 tsp salt
• 50g ground almonds
• 120g chilled butter, diced
• 2 tbsp caster sugar
• 1 egg, separated
• For the filling
• 250g plain chocolate (with no less than 70% cocoa solids), broken up
• 250ml double cream
• 2 eggs, separated
• 5 tbsp caster sugar
• 75g ratafias (round Italian biscuits, from most supermarkets)
• 21/2 tbsp amaretto liqueur
• To decorate
• Home-made chocolate curls or grated chocolate
• Cocoa powder