Tomo's Aquarian torte Recipe

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The ultimate chocolate torte full of tempting flavors!

Prep time:
Cook time:
Servings: 10 servings


Cost per serving $2.13 view details


  1. Freeze the marzipan for 30 minutes to firm it up and make grating easier.
  2. Melt the chocolate in a heatproof bowl over a pan of simmering water.
  3. Cream together the butter and sugar until pale and fluffy. Gradually beat in three eggs - don't worry if the mixture curdles.
  4. Sift together flour, baking powder and salt, add 3 tbs of the flour and all the cocoa to the butter and eggs mixture. Gradually beat in the remaining eggs. Fold in the rest of the flour.
  5. Grate the chilled marzipan and crumble into the cake mixture. Pour all the melted chocolate into the mixture, then stir in, making sure it's evenly distributed. Add 2 tbs of the amaretto and stir thoroughly to combine.
  6. Grease and line a 20.5cm spring form tin with baking parchment. Put the mixture into the cake tin, spread evenly and bake for 45 min at 190°C or until a skewer inserted in the centre comes out clean. (If the cake is browning too quickly, cover it with foil). Cool in the tin for 30min.
  7. Remove cake from tin and cool completely on a wire rack, then drizzle with remaining amaretto.
  8. To make the white chocolate ganache coating, put the broken pieces into a pan with cream and gently melt the chocolate, stirring occasionally until smooth.
  9. Remove from flame, stir in vanilla essence and allow to cool completely (you may place it in the fridge for 30 minutes).
  10. Beat the chilled mixture thoroughly to lighten it and increase in volume.
  11. Spread the ganache immediately (it hardens very quickly) with a spatula or knife over the lower slice of the torte. Cover with the top layer and press it down lightly but firmly.
  12. To make the chocolate ganache coating, melt the chocolate in a heatproof bowl over a pan of simmering water. Add the butter and the warm cream and stir everything together until smooth.
  13. Ladle the warm ganache coating over the cake top, letting it trickle down the cake sides. Use a palette knife to spread the ganache evenly over the cake.
  14. You may store the cake in an airtight container and eat it within one week.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 10 servings
Calories 863  
Calories from Fat 495 57%
Total Fat 56.67g 71%
Saturated Fat 31.61g 126%
Trans Fat 0.02g  
Cholesterol 170mg 57%
Sodium 828mg 35%
Potassium 486mg 14%
Total Carbs 84.12g 22%
Dietary Fiber 6.1g 20%
Sugars 23.02g 15%
Protein 12.42g 20%
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