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If you’re one of the few who hasn’t given up chocolate for Lent, then this recipe is for you. This chocolate torte will easily serve 8 people and the delicious hint of brandy will mean you’ll want to make it again and again.
Ingredients
125g amaretti biscuits, crushed
450g 75% coca 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 tin 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 recipe was created by Paul Clarkson,Head Chef at The Clink restaurant, HMP Brixton. If you want to try more recipes like this, buy our Desserts book, available from the online shop here.
