The Chocolate Melting Pot - Chocolate Truffle Torte

There are times when a chocolate indulgence is needed and after Miss Teen very disappointingly said that she missed the Chocolate Truffle Torte at Christmas, I thought I'd better remedy that.  Delia Smith's Chocolate Truffle Torte (her recipe is here) was introduced to me about twenty years ago when someone I knew in work used to bring in the most amazing cakes - after all, he was an architect!  Every birthday he would bring in an enormous torte which was the talk of our floor, then just before I left I asked him for his secret recipe.  He whispered "Have you got Delia's Christmas Book?  Well follow the recipe for the torte and add Amaretto".  That was it!  So, without further ado, I will now make you sink into a chocolate heaven.  Lets's start with a 1lb of plain chocolate - certainly a stairway to that heaven!

The recipe states a 9" tin, but as I needed to take one into work, one gluten free and one for the family, I bought two 6" tins and 1 4" for the gluten free.  If I make this for Christmas or another special occasion I use a much prettier dish but you get the idea.  The recipe asks for 3oz of Amaretti biscuits as the base for the 9" dish but I tend to use the whole bag (in this case I then covered two of the tins).  Just crush them in a freezer bag or anything else you may have.

Once crushed they look just like a richly coloured sandy beach, a little bit of sunshine was a welcome addition!  For gluten free I crushed some gluten free digestive biscuits which I am assured tasted equally as delicious.

Just layer the dish, or dishes in my case and even out.

Then the fun part!  The rich fragrant chocolate!  Heat some water in a pan and let it simmer and then put a bowl on top with about a 1lb of chocolate broken up into the bowl along with 5tbsps of liquid glucose, 3 tbsps rum and 2 tbsps of Ameretto (well, let's just say, to taste!).

(Some extra information following Sandra's question in the comments - I have searched for alternatives for those who can't get liquid glucose, apparently golden syrup works just as well or 5tbsps water mixed with 5tbsps castor sugar and microwaved.  The liquid glucose (or alternative) is to set the chocolate mix and make it well behaved).

Stir occasionally until the chocolate is melted and quite smooth.

While the chocolate is melting, whisk up a pint of double cream until it just starts to get stiff.

Then, take the chocolate off the heat and let it cool for a couple of minutes.  Add half the cream into the chocolate bowl and fold in with a metal spoon and then once that has been incorporated, fold the cream and chocolate into the cream bowl.

I just adore the marbling!  The mix looks so velvety and delicious once it has all been incorporated.

Then pour the gorgeous silky chocolatey cream onto your crushed biscuits and level off, or make swirls depending on your preference.

Cover them with cling film and put into the fridge to get nice and cold.  They are incredibly well behaved and the added bonus is that you can freeze them until you need them.  Sometimes I make them a month in advance for Christmas.

Be warned though, a slice is very rich and some people like to have single pouring cream with it, but just adjust the portion sizes accordingly.  I can guarantee you will love it and it is so incredibly simple to make and worthy enough for the very special get togethers too.

Now, who wants to lick out the bowl??!

Have a fantastic week.

This week I am sharing with:

Best of the Weekend with Amy at Ms Toody Goo Shoes
Cooking and Crafting with J&J