Chocolate Truffle Torte
 
 
by:
Ingredients
  • 3 ounces amaretti biscuits, crushed finely in a food processor or with a rolling pin
  • 1 pound good quality chocolate (I used Green and Black's and Ghiradelli)
  • 5 tablespoons liquid corn syrup
  • 5 tablespoons rum
  • 2½ cups heavy cream
For serving:
  • Whipped cream
  • Pomegranate seeds
Instructions
  1. Pour the crushed biscuits into a 9-inch springform pan, being sure to cover evenly. Break the chocolate into sections and place in a heatproof bowl together with the corn syrup and rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become quite smooth. Once completely melted and mixed, remove from the heat and leave to cool for 5 minutes or until it feels just warm.
  2. Meanwhile, in a separate bowl, beat the cream until just lightly thickened. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When completely blended, pour into the prepared pan. Jostle the pan gently to even the mixture, cover with saran wrap and chill overnight (or for 4-5 hours).
  3. Just before serving, run a knife round the edge to loosen the torte, then turn the out on to a serving plate. Slice, plate and serve with a dollop of whipped cream and a sprinkling of pomegranate seeds.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/chocolate-truffle-torte/