A quick nobake, rich chocolate torte with a touch of rum......or use orange flavors if you don’t imbibe.
Chocolate Truffle Torte
INGREDIENTS
2 tbsp butter
appr 7 Graham crackers
lb dark chocolate
4 tbsp glucose syrup
4 tbsp rum
a pinch of salt
2 1/2 cups double cream (heavy cream)
1 tbsp cocoa powder, to dust
INSTRUCTIONS Line a 23 cm cake tin with baking paper, but grease it too or spray. Gently melt the butter or dairy free spread in a small pan.
Crush the biscuits in a bowl then pour in the melted butter and mix well before spreading over the base of the tin in an even layer.
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 gently simmering water (make sure the base of the bowl doesn’t touch the water or the chocolate could seize). Leave it until the chocolate has melted. Stir it then take it off the heat and leave it to cool a little. Remember to use an oven glove.
In another bowl beat the double cream just beginning to thicken, then fold half into the chocolate mixture, then fold that mixture into the rest of the cream. When it is blended and smooth, spoon it into your prepared cake tin. Tap the tin gently to even the mixture out, then saran and chill overnight in the fridge
.
Just before serving, run a warm knife round the edge of to loosen and remove carefully.
Dust with cocoa powder before serving. Serve with berries and whipped cream (or coconut cream).
What’s glucose syrup? Never heard of that before!