Chocolate Torte
Ingredients
5 Tbsp Liquid glucose
75 gm Amaretti biscuit crumbs
5 Tbsp Rum
400 gm Chocolate
500 ml Double cream
Method
Crush the amaretti biscuits and cover the base of a buttered cake tin with the crumbs.
Melt the plain chocolate with the glucose and rum until smooth. Remove from the heat and leave to cool. Beat the cream until thick and then fold into the chocolate mixture. Pour over the biscuits. Cover with cling film and leave to chill overnight.
To serve, turn out onto a serving platter and dust with cocoa powder.
Notes
The rum can be substituted with another alcohol such as Amaretto or Brandy.
24 Sep 2023
Shirl Seath