Nagerecht
10 personen
Truffle torte
This recipe is quite simply the best chocolate dessert I have tasted in years – and quite the easiest to make. The recipe was generously given to me by Derek Fuller, formerly executive chef at the Athenaeum Hotel in Piccadilly, and has proved a winner with everyone who has tried it. It is very rich, though, so serve small portions! The torte does freeze well, but since you can also make it a couple of days in advance, this doesn't really seem necessary.
3 oz (75 g) Amaretti biscuits,
crushed finely with a rolling pin
1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible
5 tablespoons liquid glucose
5 tablespoons rum
1 pint (570 ml) double cream, at room temperature
To serve:
cocoa powder for dusting
You will also need a 9 inch (23 cm) cake tin, lined with a circle of silicone paper (baking parchment), and the base and sides lightly brushed with groundnut oil.
Start
off by sprinkling the crushed biscuits all over the base of the tin. Next, break
the chocolate into sections and put them in a heatproof bowl together with the
liquid glucose and the rum. Fit the bowl over a pan of barely simmering water,
then leave it until the chocolate has melted and become quite smooth. Stir, then
take off the heat and leave the mixture to cool for 5 minutes or so until it
feels just warm.
Now, in a separate bowl, beat the cream until only very
slightly thickened. Fold half into the chocolate mixture and then fold that
mixture into the rest of the cream. When it is smoothly blended, spoon it into
the prepared tin. Tap the tin gently to even the mixture out, cover with
clingfilm and chill overnight.
Just before serving, run a palette knife
round the edge to loosen the torte, then give it a good shake and turn the whole
thing out on to a serving plate (don't be nervous about this – it's very well
behaved). To serve, dust the surface with sifted cocoa powder and, if you like,
mark the top into serving sections. Have some chilled pouring cream to go with
it; if you have any, a couple of tablespoons of amaretto liqueur makes a
wonderful addition to the cream
Uit: Delia Smith's website (hyperlinks verwijzen daarnaar)