On Friday I bought the May edition of the BBC Good Food Magazine and drooled over the photograph of James Martin's Truffle Torte. So I decided to give it a go. It's heavenly, but only have a small slice!
25g/1oz butter, plus some for greasing,
100g/4oz amaretti biscuits,
400g/1lb dark chocolate (70-75% cocoa solids),
4 tbsp liquid glucose,
4 tbsp rum,
1 x 568ml tub double cream, at room temperature,
cocoa powder, to serve.
- Line a 23 cm cake tin with baking parchment, then grease the base and sides with soft butter. Melt the butter in a small pan. Crush the biscuits, mix together with the butter, then spread over the base of the tin.
- Break the chocolate into squares and put them in into a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn't touch the water, then leave it until the chocolate has melted and become slightly smooth. Stir , then take off the heat and leave to cool slightly.
- In a seperate bowl, beat the double cream until only slightly thickened. Fold half into the chocolate mixture, then fold that mixture into the rest of the cream. When blended and smooth, spoon it into the prepared tin. Tap the tin gently to even the mixture out, then cover with clingfilm and chill overnight.
- Just before serving, run a warm knife round the edge to loosen the torte, then remove from the mould. To serve, dust the surface with sifted cocoa powder.
I adapted this recipe when I made the torte yesterday. I replaced the rum with orange juice (my partner Graham hates alcohol in desserts) and the amaretti biscuits (which I am not fond of) with digestive biscuits.
Next time I make the torte I will put double the biscuits and treble the butter quantity, to give it a cheesecake style base, as the base was very crumbly.
I will also impose some portion control over Graham, who has no sense of when he has had enough. The torte was so delicious that he kept helping himself to more and is now suffering for his greed!
I would recommend serving the torte with creme fraiche and raspberries.