Chocolate-crunch Torte with Pistachios and Sour Cherries
This is the easiest chocolate recipe ever invented – I first made a more basic version on children's television. Since then it's got much more sophisticated, but the joy of its simplicity and the fact that no cooking is required make it a real winner for busy people.
|crème fraîche, whipped cream or pouring cream|
|8 oz (225 g) dark chocolate (75 per cent cocoa solids), broken into pieces|
|4 oz (110 g) unsalted pistachio nuts, roughly chopped|
|2 oz (50 g) dried sour cherries|
|2 oz (50 g) raisins|
|3 tablespoons rum|
|2 oz (50 g) butter|
|5 fl oz (150 ml) double cream, lightly whipped|
|8 oz (225 g) sweet oat biscuits, roughly chopped|
|a little cocoa powder, to dust|
|Need help with conversions?|
|You will also need an 8 inch (20cm) round loose-based cake tin, greased, with a non-stick base liner.|
This recipe is taken from How to Cook Book Two and The Delia Collection: Chocolate.
Begin this the day before by soaking the dried cherries and raisins in the rum overnight.
When you are ready to make the torte, place the broken-up chocolate and butter in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
Then, keeping the heat at its lowest, allow the chocolate to melt – it should take about 6 minutes to become smooth and glossy.
Now remove the bowl from the pan, give the chocolate a good stir and let it cool for 2-3 minutes.
Next, fold in the whipped cream, followed by the soaked fruits in rum, the pistachios and chopped biscuits, and give it all a good mix. Finally, spoon it into the cake tin as evenly as possible, cover with clingfilm and chill for a minimum of 4 hours.
To serve, dust the surface with a little cocoa powder, cut the torte into wedges, then serve with crème fraîche, whipped cream or pouring cream.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is the easiest chocolate recipe ever invented - and yet it tastes wonderful. I first made a more basic version for children's TV. Since then it's got much more sophisticated but the joy of its simplicity and the fact that no cooking is required
This recipe is a lighter take on the Christmas pudding theme. You can make them a few hours ahead, and re-heat in a medium oven for about five minutes before serving.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
For Delia, this family recipe - made by both her grandmother and mother - brings back happy memories of freshly baked trays of mince pies on Christmas Eve.
Most Popular recipes
Autumn apple recipes
24 Oct 2014 18:01
Salt and Pepper Mills
22 Oct 2014 13:06
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Storing Treacle Pudding Query?
24 Oct 2014 15:36
21 Oct 2014 19:59
24 Oct 2014 15:48
What's happening in your garden?
16 Oct 2014 23:27