Monday, October 08, 2007
25g butter, plus some for greasing
100g ammaretti biscuits
450g dark chocolate (70-75% cocoa solids)
4Tbsp liquid Glucose
568ml tub of double cream at room temperature
Cocoa Powder to serve
Line a 23cm cake tin with baking parchment, then grease the base and sides with soft butter. Melt the butter in a small pan. Crush the biscuits, mix together with the butter, then spread over the base of the tin.
Break the chocolate into squares, and put them in a heatproof bowl with the liquid glucose and rum. Place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, then leave it until the chocolate has melted and becomes slightly smooth. Stir then take off the heat and leave to cool slightly.
In a separate bowl, beat the double cream until only very slightly thickened. Fold half into the chocolate mixture, then fold that mixture into the rest of the cream. When blended and smooth, spoon it into the prepared tin. Tap the tin gently to even the mixture out, then cover with cling film and chill overnight.
Just before serving , run a warm knife round the edge to loosen the torte, then remove from the mould. To serve, dust the surface with sifted cocoa powder.
This was over the top. It was just way too much for me. It was really good for what it was, but it’s not my favorite kind of cake.
I have never made a flourless cake before, and I wanted to try one out. I’ve also never used glucose syrup in cooking before, so there were a couple of new things here. I liked the idea of a cake that sets in the fridge overnight instead of baking, because it means no prep at all on the day of. I also chose it because I have a super soft spot for ammeratti biscuits.
Like I said, it was good if you only eat a tiny tiny sliver. Any more then that and you might overdose on chocolate, then again some people like that. Actually, I don’t feel that my cake was a totally accurate representation of the recipe, because I made one small but powerful mistake. I was talking to my son for a minute while I was whipping the cream, and in the instant I looked away, it bypassed “slightly thickened” and went almost all the way to butter. The cream being as thick as it was made this more of a mousse cake consistency then the original soft chocolate pudding-y (that’s pudding in the American sense) one I was looking for.
In the end, if you are a die hard chocoholic, try this cake… just be sure to keep your eye on the cream, and don’t go too heavy on the rum, the alcohol is not being cooked out of it.
This came from Good Food Magazine.