The Chocolate Crunch Torte recipe

[justmeandmytortoise]

For those of you who have asked me for the next recipe, here it is It involves no cooking and is easy to make, so come on Kelly have a go!

Chocolate Crunch Torte with Pistachios and Sour Cherries
a Delia Smith recipe

Serves 12
8oz (225g) dark chocolate (75% cocoa solids) broken into pieces
4oz (110g) unsalted pistachio nuts roughly chopped
2oz (50g) dried sour cherries
2oz (50g) raisins
3 tablespoons rum
2oz (50g) butter
5floz (150mls) double cream, lightly whipped
8oz (225g) sweet oat biscuits roughly chopped

To serve
A little cocoa powder to dust, whipped cream or pouring cream

You will also need a loose-based cake tin with a diameter of 8inches (20cm) 1½ inches (4cm) deep lightly greased with flavourless oil (I have used greaseproof)

Begin this the day before by soaking the dried cherries and raisins in the rum overnight. When you are ready to make the torte, place the broken up chocolate and butter in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Then keeping the heat at its lowest, allow the chocolate to melt – it should take about 6 minutes to become smooth and glossy. Now remove the bowl from the pan, give the chocolate a good stir and let it cool for 2-3 minutes. Next fold in the whipped cream followed by the soaked fruits in the rum, the pistachios and chopped biscuits and give it all a good mix. Finally, spoon it into the cake tin as evenly as possible, cover with clingfilm and chill for a minimum of 4 hours. To serve dust the surface with a little cocoa powder, cut the torte into wedges then serve with whipped cream or pouring cream.

Sorry Bindi - won't do the diet any good! Enjoy and let me know what you think?