Truffle torte

Truffle torte

By
From
Desserts
Serves
10

Traditionally, a torte is a kind of tart made with a dough of nuts (usually almonds), with a criss-cross pattern on the top with the pastry. I have just given this recipe the title as I think it sounds so much nicer than chocolate tart.

Ingredients

Quantity Ingredient
butter, for greasing
110g amaretti biscuits
450g dark chocolate, (70–75% cocoa solids)
4 tablespoons liquid glucose
4 tablespoons rum
650ml double cream, at room temperature

To serve:

Quantity Ingredient
cocoa powder, for dusting
single cream, chilled

Method

  1. Line a 23cm cake tin with baking parchment and grease the base and sides with soft butter.
  2. Crush the biscuits and place over the base of the tin.
  3. Break the chocolate into squares and put them in a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the 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 slightly.
  4. In a separate bowl beat the double cream until only very slightly thickened. Fold half into the chocolate mixture, 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 clingfilm and chill overnight.
  5. Just before serving, run a warm knife round the edge to loosen the torte, then remove from the mould.
  6. To serve, dust the surface with sifted cocoa powder and serve with single cream.
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