Chocolate Macaroon Torte

This is a wonderful and flavoursome chocolate cake suitable for any celebration or as a dessert using Crème de cacao.

Ingredients serve 14

800 g chocolate sponge

200 ml crème de cacao

1000 g ganaché

300 g almond macaroons

900 g dark chocolate shavings

Cocoa powder

Method

Cut the 30 cm round chocolate sponge in three layer and place the bottom layer on a cake tray. Sprinkle crème de cacao on each layer. Spread ganaché evenly on bottom sponge layer with macaroon on top. Place another layer of crème de cacao infused sponge on top and spread ganaché evenly on the second sponge layer with macaroon on top. Place the last crème de cacao infused layer of sponge on top and cover the Gateaux in ganaché. Wrap the side with dark chocolate shavings and divide the cake 14-16 pieces. Decorate the middle on top with dark chocolate shavings and sift some cocoa powder on top. Pipe a rosette on each slice and top with two macaroons layered with ganaché dipped in chocolate.

Note: You can use also use other chocolate liqueur white or dark such as Cadbury cream liqueur.