Delia Smith’s Chocolate Torte is made with dark chocolate, liquid glucose, rum, double cream, and Amaretti biscuits. This delicious Chocolate Torte recipe creates a rich dessert that takes about 15 minutes to prepare and can serve up to 10 people.
Delia Smith Chocolate Torte Ingredients
- 450g (16 oz) dark chocolate (70-75% cocoa solids)
- 5 tablespoons liquid glucose
- 5 tablespoons rum
- 570ml (2 1/4 cups) double cream, at room temperature
- 75g (2 1/2 oz) Amaretti biscuits, crushed finely with a rolling pin
To serve:
- Cocoa powder for dusting
- Chilled single-pouring cream
- Extra Amaretti biscuits
How To Make Delia Smith Chocolate Torte
- Prepare the tin: Sprinkle the crushed Amaretti biscuits evenly over the base of the tin.
- Melt the chocolate mixture: Break the chocolate into sections and place it in a heatproof bowl with the liquid glucose and rum. Set the bowl over a saucepan of barely simmering water (ensure the bowl doesn’t touch the water) and melt, stirring until smooth and glossy. Remove from heat and let cool for 5 minutes.
- Mix with cream: In a separate bowl, beat the cream to a floppy stage. Fold half of the cream into the chocolate mixture, then fold this back into the remaining cream until fully blended.
- Chill the torte: Spoon the mixture into the prepared tin, tap gently to level, cover with cling film, and chill overnight.
- Serve: Run a palette knife around the edge to loosen the torte, then turn it out onto a serving plate. Dust with cocoa powder, scatter extra Amaretti biscuits, and mark into serving sections if desired. Serve with chilled pouring cream and, optionally, a splash of Amaretti liqueur.
Recipe Tips
- Use high-quality dark chocolate with at least 70% cocoa solids for a rich and smooth texture.
- Ensure the cream is at room temperature before mixing; cold cream can cause the chocolate to seize up.
- Beat the cream only until it’s floppy to avoid overwhipping, which can make the torte texture less smooth.
- Let the chocolate mixture cool slightly before folding it into the cream to prevent curdling.
- Chill the torte overnight for the best texture; it needs time to set properly and develop its flavor.
What To Serve With Chocolate Torte?
This rich Chocolate Torte pairs well with cocoa powder dusting, extra Amaretti biscuits, chilled single-pouring cream, or a splash of Amaretti liqueur. It can also be served alongside fresh berries, vanilla ice cream, whipped cream, or a simple fruit coulis for a delicious dessert.
How To Store Leftovers Chocolate Torte?
- Refrigerate: Let the leftover Chocolate Torte cool to room temperature. Cover it with cling film or store it in an airtight container. It will keep in the fridge for up to 5 days.
- Freeze: Wrap the Chocolate Torte tightly in plastic wrap or foil, then place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw in the fridge overnight before removing from the container and dusting with cocoa powder.
Delia Smith Chocolate Torte Nutrition Facts
Serving Size: 1 slice (of 10 servings)
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 80mg
- Sodium: 50mg
- Potassium: 300mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 30g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Genoa Cake Recipe
- Delia Smith Vegetable Soup
- Delia Smith Stuffed Peppers
- Delia Smith Beef Stroganoff
Delia Smith Chocolate Torte
Description
Delia Smith’s Chocolate Torte is made with dark chocolate, liquid glucose, rum, double cream, and Amaretti biscuits. This delicious Chocolate Torte recipe creates a rich dessert that takes about 15 minutes to prepare and can serve up to 10 people.
Ingredients
To serve:
Instructions
- Prepare the tin: Sprinkle the crushed Amaretti biscuits evenly over the base of the tin.
- Melt the chocolate mixture: Break the chocolate into sections and place it in a heatproof bowl with the liquid glucose and rum. Set the bowl over a saucepan of barely simmering water (ensure the bowl doesn’t touch the water) and melt, stirring until smooth and glossy. Remove from heat and let cool for 5 minutes.
- Mix with cream: In a separate bowl, beat the cream to a floppy stage. Fold half of the cream into the chocolate mixture, then fold this back into the remaining cream until fully blended.
- Chill the torte: Spoon the mixture into the prepared tin, tap gently to level, cover with cling film, and chill overnight.
- Serve: Run a palette knife around the edge to loosen the torte, then turn it out onto a serving plate. Dust with cocoa powder, scatter extra Amaretti biscuits, and mark into serving sections if desired. Serve with chilled pouring cream and, optionally, a splash of Amaretti liqueur.
Notes
- Use high-quality dark chocolate with at least 70% cocoa solids for a rich and smooth texture.
- Ensure the cream is at room temperature before mixing; cold cream can cause the chocolate to seize up.
- Beat the cream only until it’s floppy to avoid overwhipping, which can make the torte texture less smooth.
- Let the chocolate mixture cool slightly before folding it into the cream to prevent curdling.
- Chill the torte overnight for the best texture; it needs time to set properly and develop its flavor.
Delia Smith Chocolate Torte