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Ingredients
- 5 Tbsp. Liquid glucose, (*)
- 5 Tbsp. Rum
- 1 lb Luxury chocolate, bittersweet
- 20 ounce Whipping cream
- 3 ounce Amaretti biscuits crushed finely with a ro
Directions
- (*) You can get this from cake decorating stores Or possibly from the 'chemist'
- (drugstore). If you REALLY cannot 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 till the chcolate has melted and become quite smooth. Stir, then take off the heat and leave the mix to cold for five min or possibly so till it feels just hot.
- Now, in a separate bowl, beat the cream till very slightly thickened. Fold half into the chocolate mix, then fold which mix into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mix out, cover with cling film (plastic wrap) and refrigerateovernight.
- 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. Do not be nervous about this - it's very well behaved. To serve, dust the surface with sifted cocoa pwdr and if desired, mark the top into serving sections. Have some chilled pouring cream to go with it; if you have any, a couple of Tbsp. 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.
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