A picture of Delia's Chocolate-crunch Torte with Pistachios and Sour Cherries recipe

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.

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook. Serves 12

  • method
  • Ingredients


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.


You will also need a Delia Online Loose-based Cake Tin 8 inch (20cm) round (or similar), greased, with a non-stick base liner.

You are here

Built by Lightflows Digital Agency