250g/9oz dark chocolate (minimum 70% cocoa solids)
250g/9oz amaretti (crunchy ones) or rich tea biscuits
100g/3½oz unsalted butter, softened
150g/5½oz caster sugar
3 free-range eggs
2 tbsp amaretto liqueur
2 tbsp cocoa powder
75g/2½oz almonds, roughly chopped
75g/2½oz hazelnuts, roughly chopped
50g/2oz pistachios, roughly chopped
1 tbsp icing sugar, to decorate
Method
In the microwave (following the manufacturer’s instructions) or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the biscuits into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.
Cream the butter and sugar together: I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
Gradually, and one by one, beat in the eggs. Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later. Then beat in the amaretto liqueur.
Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate, and, with a small rubber spatula, stir till combined, then beat this into the egg mixture too.
When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed biscuits. Fold these in firmly but patiently to make sure everything is chocolate-covered. Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20-30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape…
