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Wednesday, January 26, 2011

Chocolate Crunch Torte

Proper chocolate...  Delia wrote this recipe years ago and I made it for the first time too many years ago.  Let's not get into how many years I'm talking about but it's a classic recipe.  We have a similar recipe in the family since I was a child.  It is very easy to make, simply because there is no baking.  It can be easily done the night before if you have limited time on the day.  If you take out the rum, it's a perfect cake for a kids party.   You just need to find very good quality chocolate that has about 70% cocoa solids.
However, I have to warn you, it's a very rich chocolate cake so you may want to have small slices.

Chocolate Crunch Torte
(Serves about 12)

400 g dark chocolate with about 70-75% cocoa solids - broken into little pieces
150 g chopped or sliced almonds
100 g tinned sour cherries
60 g raisin- soaked in water a day before
1 tablespoon of rum
100 g butter
250 ml double cream - lightly whipped
250 g oat biscuits chopped
1 teaspoon vanilla sugar

about 1-2 tablespoons of cocoa powder to dust

In a non-stick pan, roast the almonds for few minutes over medium heat.  Stir them often, otherwise they will burn really quickly.  When they are done, leave them to cool.
Start melting the chocolate and butter in a bowl that sits over a saucepan filled with simmering water.  Melt the chocolate with the butter until it's smooth. After that remove the chocolate bowl and set it aside to cool down for few minutes.  If the chocolate starts to get hard and not so glossy anymore, don't worry.  Next step will make it smooth again. 
Add the double cream, rum and vanilla sugar to the melted chocolate-butter mix and stir very well. 
Next, add the raisins, cherries, chopped biscuits and almonds into the mixture.
The best is to use a cake tin with a loose base (20 cm - 8''), that is lightly greased with butter.  Pour the cake mixture into the cake tin as evenly as possible.  
Cover it with a folio and put it in the fridge to chill for at least 4 hours, preferable over the night. 
Take it out 15-20 minutes before you serve.  Dust over it with some cocoa powder.  
This rich cake is even more delicious when served with whipped cream.

1 comment:

  1. Oh wow this sounds amazing! I love that it has both raisins AND cherries!