• Dade416df5ed3348bd86aa63352a3329

Truffle Torte

This is a delicious chocolate dessert, courtesy of Delia. It is very rich, so serve in small portions! It also freezes well.

Prep
Cook
Serves 10people
Ingredients
75
gr Amaretti biscuits, crushed finely with a rolling pin
450
gr dark chocolate
5
tbsp liquid glucose
5
tbsp rum
570
ml double cream, at room temperature
to serve
cocoa powder for dusting
chilled single pouring cream
Directions
1.
Start off by sprinkling the crushed biscuits all over the base of the tin. Next, break the chocolate into sections and put them in a heatproof bowl together with the liquid glucose and the rum.
2.
Fit the bowl over a pan of barely simmering 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 so until it feels just warm.
3.
Now, in a separate bowl, beat the cream until only very slightly thickened. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream.
4.
When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight.
5.
Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate.
6.
To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections.
7.
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.

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