ScarlettDelicious Truffle Torte
December 4th 2008 06:08
Delicious Truffle Torte
About Delicious Truffle Torte
This torte is very rich, so serve small portions. It does freeze well, but since you can also make it a couple of days in advance, this doesn’t really seam necessary.
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INGREDIENTS
Serves 10
75 gm / 3 oz amaretti biscuits, crushed finely with a rolling pin
450 gm / 1 lb dark chocolate with 70-75% cocoa solids
5 tablespoons liquid glucose
5 tablespoons rum
570 ml / 1 pint double cream, at room temperature
To serve
chilled single pouring cream
For dusting
cocoa powder, sifted
For greasing
groundnut oil or other flavourless oil
1. Lightly brush the base and sides of a 23-cm / 9-inch cake tin and line with baking parchment.
2. Sprinkle the crushed biscuits all over the base of the tin.
3. Break the chocolate into squares and put them in a heatproof bowl, together with the liquid glucose and the rum.
4. Fit the bowl over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, then leave it until the chocolate has melted and become quite smooth. Stir, then take off the heat and leave the mixture to cool for 5 minutes or until just warm.
5. In a separate bowl, beat the cream until only very slightly thickened.
6. Fold half cream into the chocolate mixture and then fold that mixture into the rest of the cream and blend smoothly.
7. Spoon into the prepared tin, tap the tin gently to even the mixture out, cover with clingfilm and chill overnight.
8. Just before serving, run a palette knife round the edge to loosen the torte, shake and turn the whole torte out on to a serving plate (don’t be nervous about this – it’s very well behaved).
9. To serve, dust the sifted cocoa powder and, if you like, mark the top into serving sections. Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of Amaretto liqueur makes a wonderful addition to the cream.
**From “The Delia Collection Chocolate” **
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