5 tb Liquid glucose; (*)
5 tb Rum
1 lb Luxury chocolate;
-bittersweet
20 oz Whipping cream
3 oz Amaretti biscuits crushed
-finely with a
; ro
(*) You can get this from cake decorating stores OR from the ‘chemist’
(drugstore). If you REALLY can’t get it, you can substitute the thickest
corn syrup you can find
Start off by sprinkling the crushed cookies all over the base of a 9 inch
cake tin. Next, break the chcolate into sections and put them in a heat
proof bowl together with the liquid glucose and the rum. Fit the bowl over
a pan of barely simmering water, then leave it until the chcolate has
melted and become quite smooth. Stir, then take off the heat and leave the
mixture to cool for five minutes or so until it feels just warm.
Now, in a separate bowl, beat the cream until very slightly thickened. Fold
half into the chocolate mixture, 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 cling film (plastic
wrap) and chill overnight.
Just before serving, run a palette knife (icing spatula/butter knife) round
the edge to loosen the torte, then give it a good shake and turn the whole
thing out onto 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 Anmaretti
liqueur make a wonderful addition to the cream.
Note: This torte does freeze well, but since you can make it a couple of
days ahead of time it doesn’t seem necessary.
Notes:
I cut the recipe in half and used a 7 inch springform tin. It worked fine.
Enjoy!
Yields
1 servings
