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Happy Easter! As the four day weekend is just around the corner, what better way to celebrate than with a delicious chocolate torte? This dessert is perfect for finishing off a Sunday roast or for sharing with friends over a cup of tea.
Serves 8
Ingredients:
125g amaretti biscuits, crushed
450g 75% cocoa solids dark chocolate, broken up
125ml liquid glucose
35ml brandy
35ml navy-strength rum
550ml double cream
Cocoa powder, to dust
Method:
Line a 23cm springform cake tine with silicone paper and tip the crushed amaretti on to the base.
Melt the chocolate in a heatproof bowl over simmering water with the glucose, brandy and rum. Cool to room temperature.
Whip the cream to soft peaks and fold half into the chocolate mix, then fold the chocolate mixture into the other half of the cream. Pour on to the amaretti crumbs and smooth the top.
Chill for 4 hours in the fridge. Turn the torte upside down on to a plate and remove the tin and paper. (The biscuit crumbs should be facing up.) Sprinkle with cocoa powder and serve.
This dish is from our Desserts cookbook, available to purchase here from our online shop or in any of our restaurants.
