Ingredients

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.

Reviews & Comments 3

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    " It was excellent "
    mrlemonjelly ate it and 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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    " It was excellent "
    mrlemonjelly ate it and said...
    This sounds lovely. I will be making it tomorrow and will report back to let you know how it went!
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    YUM, great post, sounds lovely. You have my 5
    Was this review helpful? Yes Flag

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