Recipe

Truffle Torte Recipe

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Ingredients

Directions

Step #1 Line a 23 cm cake tin, lined with silicone paper.
Step #2 Brush the sides & base lightly with groundnut oil.
Step #3 Sprinkle top the crushed biscuits all over the base of the tin.
Step #4 Next break the chocolate into sections & put it in a heat proof bowl, with the liquid glucose & the rum.
Step #5 Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted & become smooth.
Step #6 Stir, then take off the heat & leave the mixture to cool for five mins or so until it feels just warm.
Step #7 In a separate bowl, beat the cream until only very slightly thickened.
Step #8 Fold half into the chocolate mixture & then fold that mixture into the rest of the cream.
Step #9 When it is smoothly mixed, spoon it into the prepared tin.
Step #10 Tap the tin carefully to even the mixture out, cover with clingfilm & chill overnight.
Step #11 Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake & turn the whole thing out on to a serving plate.
Step #12 To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections.
Step #13 Serve with cream.
Step #14 If you like, add a couple of tbsps of amaretti liqueur to the cream.
Enjoy the Truffle Torte recipe

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