Ingredients for Truffle Torte
- 100g liquid glucose
- 2 tablespoons dark rum
- 300g good-quality dark chocolate
- Double Cream
- Amaretti
- Cocoa powder, for dusting
- Single Cream
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How to Make Truffle Torte
- Line a 23cm springform cake tin with parchment paper.
- Lightly brush the sides and base of the tin with 1 teaspoon of groundnut oil.
- Crush 150g of amaretti biscuits (or a similar crisp biscuit) and sprinkle evenly over the base of the tin.
- Break 300g of good-quality dark chocolate into a heatproof bowl. Add 100g of liquid glucose and 2 tablespoons of dark rum.
- Place the bowl over a pan of barely simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Stir frequently until the chocolate is completely melted and smooth.
- Remove from heat and let the mixture cool for 5-7 minutes until lukewarm.
- In a separate bowl, beat 300ml of heavy cream until it forms soft peaks.
- Gently fold half of the whipped cream into the chocolate mixture until combined. Then, gently fold the chocolate-cream mixture into the remaining whipped cream until smoothly blended.
- Pour the mixture into the prepared tin.
- Gently tap the tin on the counter to level the mixture. Cover with plastic wrap and chill in the refrigerator overnight.
- Before serving, run a palette knife around the edge of the torte to loosen it. Gently shake the tin and invert the torte onto a serving plate.
- Dust the top with sifted cocoa powder and optionally, mark serving sections.
- Serve with extra whipped cream, and a drizzle of Amaretto liqueur, if desired.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
21g
Fat
1513g
Carbs
57g
