A Truffle Torte.. how does this sound! Ah, well this is veryvery slurpy.. for it contains dark chocolate and amaretti biscuits which, of course, are also in the famous and much loved salami.. so we know lots of people will make and fall in love with this Torte!
Ingredients:
5 Tbsps of liquid glucose (a good chemist / pharmacy should be able to supply this).
5 Tbsps of good rum.
1 lb / 450g plain dark dessert chocolate.
1 Pint / 570ml double cream - NOT cold.
3 ozs / 75g amaretti, crushed very finely with a rolling pin.. NOT RUBBLE LIKE FOR SALAMI!
To serve:
Dark cocoa powder for dusting.
Chilled single pouring cream.
2 Tbsp of Amaretto liqueur.
You'll need a 9" / 23cm cake tin which is lined with a circle of greaseproof paper and lightly brushed with vegetable oil.
Method:
Start by sprinkling the finely crushed amaretti biscuits over the base of the tin.
Break the slab of chocolate into small sections and put them in a bowl with the glucose and rum.
Rest the bowl over a pan of simmering water and let the chocolate melt slowly.
Remove the bowl from the pan and leave it to cool for about 5 minutes.
In a separate bowl, beat the cream until it is very slightly thickened.
Fold half of the cream into the chocolate, glucose & rum mix.
Then fold THAT mixture into the rest of the cream.
When smoothly mixed together, spoon it over the scrushed amaretti biscuits in the prepared tin.
Make sure it is level by giving it a good sharp tap on the work surface to settle it down properly.
Cover the tin with cling film and chill, but do NOT FREEZE overnight.
To serve..
Run a palette knife round the base to loosen the torte, give it a good shake and turn it out onto a serving plate.
Remove the parchment paper.. carefully.. from the bottom of the torte.
Dust the surface with sifted dark chocolate powder.
Mix the amaretto liqueur into the pouring cream.
And put the amaretti cream out with the torte for greedy guests to help themselves.
She eats dark chocolate, none of that wishy-washy-milky chocolate for her and this dark chocolate torte is right up there on her list of favourite desserts and when placed on a dinner plate of 'Holly & Ribbons' porcelain made by Royal Worcester, it looks like a page from her favourite food magazine.. Gourmet.
Oh, how she loves that magazine, yes loves, she was a subscriber for manymany years and still has got all of them sitting on a shelf in our bedroom.
But sadly, Si Newhouse of Conde Nast Publications closed it, just like that, the last issue sold was November 2009, they didn't even print the Christmas one. BooHoo.
But aren't we lucky.. luckytucky.. for we don't make and eat it every day.. and as it's a treat.. make it to share it with friends and enjoy.. A Truffle Torte.
GeeGee Parrot.
December 22nd, 2015.
Ingredients:
5 Tbsps of liquid glucose (a good chemist / pharmacy should be able to supply this).
5 Tbsps of good rum.
1 lb / 450g plain dark dessert chocolate.
1 Pint / 570ml double cream - NOT cold.
3 ozs / 75g amaretti, crushed very finely with a rolling pin.. NOT RUBBLE LIKE FOR SALAMI!
To serve:
Dark cocoa powder for dusting.
Chilled single pouring cream.
2 Tbsp of Amaretto liqueur.
You'll need a 9" / 23cm cake tin which is lined with a circle of greaseproof paper and lightly brushed with vegetable oil.
Method:
Start by sprinkling the finely crushed amaretti biscuits over the base of the tin.
Break the slab of chocolate into small sections and put them in a bowl with the glucose and rum.
Rest the bowl over a pan of simmering water and let the chocolate melt slowly.
Remove the bowl from the pan and leave it to cool for about 5 minutes.
In a separate bowl, beat the cream until it is very slightly thickened.
Fold half of the cream into the chocolate, glucose & rum mix.
Then fold THAT mixture into the rest of the cream.
When smoothly mixed together, spoon it over the scrushed amaretti biscuits in the prepared tin.
Make sure it is level by giving it a good sharp tap on the work surface to settle it down properly.
Cover the tin with cling film and chill, but do NOT FREEZE overnight.
To serve..
Run a palette knife round the base to loosen the torte, give it a good shake and turn it out onto a serving plate.
Remove the parchment paper.. carefully.. from the bottom of the torte.
Dust the surface with sifted dark chocolate powder.
Mix the amaretto liqueur into the pouring cream.
And put the amaretti cream out with the torte for greedy guests to help themselves.
She eats dark chocolate, none of that wishy-washy-milky chocolate for her and this dark chocolate torte is right up there on her list of favourite desserts and when placed on a dinner plate of 'Holly & Ribbons' porcelain made by Royal Worcester, it looks like a page from her favourite food magazine.. Gourmet.
Oh, how she loves that magazine, yes loves, she was a subscriber for manymany years and still has got all of them sitting on a shelf in our bedroom.
But sadly, Si Newhouse of Conde Nast Publications closed it, just like that, the last issue sold was November 2009, they didn't even print the Christmas one. BooHoo.
But aren't we lucky.. luckytucky.. for we don't make and eat it every day.. and as it's a treat.. make it to share it with friends and enjoy.. A Truffle Torte.
GeeGee Parrot.
December 22nd, 2015.
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