Conference turris::cooks

3553.0. "Chocolate Truffle Torte" by SUBURB::NEWTONB () Fri Jun 26 1992 16:05

    This is a recipe from Delia Smith's Christmas Cookbook:
    
    Chocolate Truffle Torte
    
    You Will Need:-
    
    3 Tablespoons Liquid Glucose (Available from Chemist's Shops)
    5 Tablespoons Rum
    1lb (450g) Plain Desert Chocolate or luxury cooking chocolate
    1 pint (570ml) Double Cream at room temperature
    3oz (75g) Amaretti biscuits,crushed finely with a rolling pin
    
    To Sreve:-
    Cocoa powder for dusting
    Chilled single pouring cream
    
    You will need a 9 inch (23cm) cake tin,lined with a circle of
    greaseproof or silicone paper,and base the sides lightly brushed with
    groundnut oil.
    
    
    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 heatproof 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 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,thn give it a good shake and turn the whole thing out on to a
    serving plate (don't be nervous about this - it is very well behaved)
    To serve,dust the surface with sifted cocoa powderand,if you like,mark
    the top into serving sections.
    Have some chilled pouring cream to go with it.
    
    
    Again this is a very rich sweet so only small portions needed,unless of
    course you happen to be Keith Davies!