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.
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