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| Truffle Tort |
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| Serves:
8 - 10 people |
| Cooking
Time: |
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| Ingredients |
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5 tbs liquid glucose ( chemists and larger supermarkets will stock) |
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5 tbs rum |
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1 lb plain dessert chocolate |
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1 pint double cream |
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3 oz Amaretti biscuits ( finely crushed ) |
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| Method |
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Sprinkle crushed biscuits over the base of a 9" circular cake tin ( greased with groundnut oil or lined with silicone paper) |
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Break the chocolate up into squares and put it in a heat-proof bowl with the glucose and rum. |
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Put the bowl over simmering water until chocolate has melted. |
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Stir and leave to cool for 5 mins |
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Beat the cream until lightly thickened and then fold into the chocolate mixture. |
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Spoon the mixture into the cake tin |
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Cover with clingfilm and leave to chill overnight |
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Just before serving: run a pallette knife to loosen around the edges and give it a shake. Turn out onto a serving dish. |
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To Serve: Dust with cocoa powder and serve with chilled single pouring cream. |
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