Chocolate Truffle Torte
Chocolate Truffle Torte
Chocolate Truffle Torte
A chocoholics dream come true, this is a very rich recipe. This chocolate cake never fails to please – like chocolate truffles it’s deeply satisfying without being too sweet. Be warned a little goes a long way! I have seen this now in a Swedish cooking magazine but in reality it was originally from “Delia Smiths Christmas” 1990 – BBC Books, one of the best holiday cookbooks I have.
Chocolate Truffle Torte
This chocolate cake never fails to please - like chocolate truffles they are deeply satisfying without being too sweet. I have seen this now in a Swedish cooking magazine but in reality it was originally from "Delia Smiths Christmas" 1990 - BBC Books, one of the best holiday cookbooks I have ever seen.
Ingredients
- 75 grams liquid glucose
- 75 ml rum dark rum is best
- 450 grams dark chocolate 70% best quality
- 570 ml heavy cream 40%
- 75 grams amaretti biscuits crushed
- cocao powder for dusting
Instructions
For the filling:
- Over hot but not boiling water melt the chocolate with the glucose and rum. Taking care that the water does not come to a boil and scorch the chocolate.
- While the chocolate is melting, lightly oil the inside of a 23 cm (9 inch) spring form pan and line the sides with parchment paper.
- Then crush the biscuits in a food processor or with a rolling pin until fine and press into the bottom of the spring form pan
- Remove the chocolate from the heat when melted to let cook for a few minutes.
- Whip the cream until it just thickens softly.
- Fold into the chocolate 1/3 of the whipped cream until loosened, then gently folding in the remaining whipped cream until it is completely incorporated.
- Spoon into the prepared spring form pan, smooth the top and tap on the counter to make sure that you do not have any large air bubbles trapped in the mixture.
- The cakes top will be the finished cakes bottom so be sure that you smooth and level the top of it before you place it in the fridge.
- Wrap in plastic wrap and leave in the fridge over night.
To Serve:
- To serve, remove the sides of the spring form pan and place a large serving plate on the top of the cake, gently flip it over. Rake the top of the cake with the tines of a fork to loosen up the crumb top and make nice decorative lines in it. Dust the top of it with a little cocoa powder.
- Let stand for about 30 minutes before cutting and serving. It will be difficult to cut nice clean slices when it is too cold because it does really have a truffle like texture.
- Serve with a little whipped cream.
Notes
This is a terrific and easy chocolate torte that any restaurant would enjoy serving. I made three for a birthday party all at same time in my Kitchenaid and had the whole job done in about a half hour.
I got this recipe from Delia Smith but she got this from the head chef at the Hotel Plaza Athenee in Paris.
You can also experiment with this a little. If you don't like Rum you can use Grand Marnier - orange goes great with chocolate, Cognac or perhaps some Ameretto
Thank you Delia!
Tried this recipe?Let us know how it was!
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