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Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin
- 1 lb (450 g) dark chocolate
- 5 tablespoons liquid glucose (corn syrup may work, I'm not sure...)
- 5 tablespoons rum
- 1 pint (570 ml) double cream
- To serve:
- cocoa powder for dusting
- chilled single pouring cream
- 9 inch (23 cm) cake tin, lined with silicone paper/baking parchment and oiled
Method
- 1) Sprinkle the crushed biscuits over the base of the tin.
- 2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum.
- 3) Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted.
- 4) Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm.
- 5) Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream.
- 6) Spoon it into the tin and tap the tin to even the mixture out.
- 7) Cover and refridgerate overnight.
- 7) Cut around the edge of the torte, then tip it onto a plate.
- 8) Dust the surface with sifted cocoa powder.
