Chocaholic? If so, this blog post is for you.
The original recipe comes from Deliah - so head on over to her site to check out the ingredients list, which should look a little something like this:
Doha really isn't the easiest city to source baking ingredients, so I had to make a couple of variations to Deliah's ingredients list - for example, Elmlea instead of double cream, Cantuccini almond biscuits instead of Amaretti biscuits, and Cointreau instead of rum a) because my mum uses it to make hers b) I had this in the apartment c) I love the subtle orange kick that it gives to this dessert.
The one ingredient you really will need is liquid glucose. My mum brought out two tubes of this for me as I can't find it anywhere in Doha (if anyone finds it, please do share!) I tried to make this dessert once before without it, by using sugar mixed with water as I had read online that this works as a substitute. It still tasted really good but the whole dessert fell apart because it didn't bind together properly.
My final alternative to Deliahs recipe is swapping out half of the dark chocolate for half milk. This dessert is super rich, so this just tones it down a little. Credit to my mum for that tip!
You'll want to kick off by lining your baking tin with baking parchment. I didn't have any so I lined it with cling-film. I was a little worried about this but the only damage it did was creasing the top of the torte a little bit, so no harm done.
You'll want 75g of your Amaretti/Almond biscuits, finely crushed. Sprinkle these all over the base of your lined baking tin.
Next, break up your chocolate (450g), trying not to eat any of it (although buying 5 x 100g bars leaves you 50g left over to nibble on as you go. The one and only time I have ever been any good at maths)
I used Lindt as it's such good quality, and one of my favourite brands of chocolate. Isn't it beautiful?!
Mix up your chocolate, liquid glucose (5 tablespoons), and Rum/Cointreau (5 tablespoons) in a heat proof bowl, and sit on top of a saucepan of simmering water on the hob. Leave to melt. Deliah doesn't say anything about stirring, but I gave mine the occasional prod with a wooden spoon to let the heat get to all of the chocolate.
Whilst the chocolate is doing its thing on the hob, measure out your cream/Elmlea (570ml...although 573ml didn't do any harm!) and pour into a bowl. Beat until thickened. I used my electric whisk for this until it reached the desired consistency.
Once your chocolate has melted, you'll want to give it a stir, and take it off the heat to cool for 5 minutes or so until it is warm. Deliah reckons it should be smooth, although once stirred mine went a little bobbly.
Fold half of your cream into the melted chocolate, then fold the chocolate/cream mixture into the remaining cream. At this point all becomes smooth again. Grab another spoon and help yourself to a bit of the mixture - it's amazing. Now put the spoon down, no more until you're finished.
Pour the mixture into your baking tin, on top of your crushed biscuits. Smooth over with the back of a spoon or tap the tin until the mixture is laying flat.
Cover with clingfilm and pop in the fridge to set over night.
Now you may lick the bowl/spoons/whisk. Go on, you've earned it!
The next day, take out from the fridge and run a knife around the edge of the torte to loosen it up. I used a springform baking tin which made this whole affair a lot easier, but basically you need to turn your torte upside down so that you end up with the biscuit base at the top. Thanks to the liquid glucose, your torte should be solid and won't collapse during this process.
Ta da!
Dust the top of your torte with cocoa powder to pretty it up, and top with strawberries for a pop of colour to serve. Amazingly, I couldn't get hold of any strawbs (unless I was prepared to buy an entire crate - I wasn't) so mine was served up with just the cocoa powder, and a jug of chilled pouring cream on the side.
Deliciously smooth, rich, creamy and chocolately - this is the perfect dessert to serve up at a dinner party, and once you get the hang of it and have the right ingredients to hand, it is actually super easy to make :)
Enjoy!
The original recipe comes from Deliah - so head on over to her site to check out the ingredients list, which should look a little something like this:
The one ingredient you really will need is liquid glucose. My mum brought out two tubes of this for me as I can't find it anywhere in Doha (if anyone finds it, please do share!) I tried to make this dessert once before without it, by using sugar mixed with water as I had read online that this works as a substitute. It still tasted really good but the whole dessert fell apart because it didn't bind together properly.
My final alternative to Deliahs recipe is swapping out half of the dark chocolate for half milk. This dessert is super rich, so this just tones it down a little. Credit to my mum for that tip!
You'll want to kick off by lining your baking tin with baking parchment. I didn't have any so I lined it with cling-film. I was a little worried about this but the only damage it did was creasing the top of the torte a little bit, so no harm done.
You'll want 75g of your Amaretti/Almond biscuits, finely crushed. Sprinkle these all over the base of your lined baking tin.
I used Lindt as it's such good quality, and one of my favourite brands of chocolate. Isn't it beautiful?!
Pour the mixture into your baking tin, on top of your crushed biscuits. Smooth over with the back of a spoon or tap the tin until the mixture is laying flat.
Now you may lick the bowl/spoons/whisk. Go on, you've earned it!
The next day, take out from the fridge and run a knife around the edge of the torte to loosen it up. I used a springform baking tin which made this whole affair a lot easier, but basically you need to turn your torte upside down so that you end up with the biscuit base at the top. Thanks to the liquid glucose, your torte should be solid and won't collapse during this process.
Ta da!
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