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|
|Oven temperatures and Conversions|
|Click here for information|
|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
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
24 Nov 2015 19:42
17 Nov 2015 15:08
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
Delia's Truffle torte
24 Nov 2015 19:32
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15