Does anyone have a recipe for a chocolate torte with a pure chocolate base please?
truffle torte Ingredients 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 chilled single pouring cream 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 h
