Truffle Torte
From bismyno1 15 years agoIngredients
- 5 tablespoons liquid glucose (available from pharmacists/chemists) shopping list
- 5 tablespoons rum shopping list
- 1 lb (450g) plain dessert chocolate or luxury cooking chocolate - the best quality possible shopping list
- 1 pint (570ml) double cream, at room temperature shopping list
- 3 oz (75g) Amareti biscuits, crushed finely with a rolling pin shopping list
- TO SERVE shopping list
- cocoa powder for dusting shopping list
- Chilled single pouring cream shopping list
- 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 shopping list
- TORTE NEEDS NO COOKING BUT MUST BE CHILLED OVERNIGHT shopping list
How to make it
- 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.
People Who Like This Dish 4
- henrie Savannah, GA
- mrlemonjelly Oxford, GB
- deannafaye Grand Junction, CO
- linspj New Hartford, NY
- bismyno1 IE
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The Rating
Reviewed by 4 people-
YUM, great post, sounds lovely. You have my 5
henrie in Savannah loved it -
This sounds lovely. I will be making it tomorrow and will report back to let you know how it went!
mrlemonjelly in Oxford loved it -
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!
mrlemonjelly in Oxford loved it
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