Recipe

Truffle Torte Recipe

Add Step-by-Step Photos	Bismyno1 / All my dishes 1 year, 1 month ago This cake is probable the most simple yet gorgeous chocolate dessert I have ever tasted. It was the creation of Derek Fuller, the chef at the Athenaeum Hotel in Piccadilly, England. No cooking, just chilling. Its very rich, so small portions!!!!!! Prep:15m Servings:10	Bismyno1
	the best and most easy chocolate torte

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Fans

mrlemonjel

henrie

linspj

deannafaye

Ingredients

5 tablespoons liquid glucose (available from pharmacists/chemists)

5 tablespoons rum

1 lb (450g) plain dessert chocolate or luxury cooking chocolate - the best quality possible

1 pint (570ml) double cream, at room temperature

3 oz (75g) Amareti biscuits, crushed finely with a rolling pin

TO SERVE

Cocoa powder for dusting

Chilled single pouring cream

You will need a 9 inch (23cm) cake tin, lined with a circle of greaseproof or silicone paper, and the base and sides lightly bushed with groundnut/peanut oil

TORTE NEEDS NO COOKING BUT MUST BE CHILLED OVERNIGHT

Directions

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 heat-proof bowl together with the liquid glucose and the rum.

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.

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.

When it is smoothly blended, spoon it into the prepared tin.

Tap the tin gently to even the mixture out, cover with cling film and chill overnight.

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(dont be nervous about this - its very well behaved).

To serve, dust the surface with 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 Amaretti liqueur make a wonderful addition to the cream.

NOTE THE TORTE DOES FREEZE WELL, BUT SINCE YOU CAN ALSO MAKE IT A COUPLE OF DAYS IN ADVANCE, THIS DOESNT REALLY SEEM NECESSARY.

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Comments

henrie 1 year, 1 month ago said:
YUM, great post, sounds lovely. You have my 5

mrlemonjelly 4 months, 1 week ago said:
This sounds lovely. I will be making it tomorrow and will report back to let you know how it went!

mrlemonjelly 4 months ago said:
Definitely very nice. I sort of improvised the flavours for mine - I used amaretto liqueur and some orange oil. A good combination, I'd say. Thanks for the recipe!

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