Return to listing

Truffle Torte

This recipe is quite simply the best chocolate dessert I have tasted in years – and quite the easiest to make. The recipe was generously given to me by Derek Fuller, formerly executive chef at the Athenaeum Hotel in Piccadilly, and has proved a winner with everyone who has tried it. It is very rich, though, so serve small portions! The torte does freeze well, but since you can also make it a couple of days in advance, this doesn't really seem necessary.You can buy liquid glucose from some chemists and supermarkets, or online at JM Loveridge

 
 
 Truffle Torte

  Serves 10

Ingredients
 3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin
 1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible
 5 tablespoons liquid glucose
 5 tablespoons rum
 1 pint (570 ml) double cream, at room temperature
To serve:
 cocoa powder for dusting
 chilled single pouring cream
Conversions
Need help with conversions?
Equipment

You will also need a 9 inch (23 cm) cake tin, lined with a circle of silicone paper (baking parchment), and the base and sides lined

This recipe is taken from Delia Smith's Christmas and The Delia Collection: Chocolate.

Method

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 a 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 clingfilm and chill overnight.

Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate (don't be nervous about this – it's very well behaved).

To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections.

Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of amaretto liqueur makes a wonderful addition to the cream.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Fallen Chocolate Souffle with Armagnac Prunes Serves 6-8

Fallen Chocolate Souffle with Armagnac Prunes

This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.

 
 
Chocolate-crunch Torte with Pistachios and Sour Cherries Serves 12

Chocolate-crunch Torte with Pistachios and Sour Cherries

A winner for busy cooks - Delia describes this gorgeous, no-cook torte as the easiest chocolate recipe ever invented. So what are you waiting for?

 
 
Chocolate-crunch Torte with Stem Ginger and Figs Makes 24 pieces

Chocolate-crunch Torte with Stem Ginger and Figs

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

 
 
Iced Chocolate Chestnut Creams with White Chocolate Sauce Serves 8

Iced Chocolate Chestnut Creams with White Chocolate Sauce

Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Irish Wheaten Bread
23 Aug 2014 12:20
Coffee Break Rob C...?????
22 Aug 2014 15:50
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Wedding cake
22 Aug 2014 18:56
Books me too
17 Jul 2014 16:38
Equipment Bake in a Mug
15 Aug 2014 09:02
Gardening Wattles and moles
21 Aug 2014 19:13
 
NetObserver
CMS solutions by REDtechnology.com