Chocolate truffle torte Ingredients Serves : 8 • 250g digestive biscuits • 2 heaped tablespoons cocoa powder • 2 heaped tablespoons caster sugar • 50g butter, melted • 100ml double cream • 200g dark chocolate • 2 eggs, at room temperature • Crush the digestive biscuits into crumbs with a rolling pin and mix in 1 tablespoon cocoa powder and 1 tablespoon sugar. • Stir in the melted butter and press into the base and sides of a loose-bottomed 18cm round cake tin. Chill while making the filling. • Heat the cream with the remaining cocoa powder and sugar over a medium heat, stirring continually, until nearly boiling. • Remove the cream from the heat and stir in 100g of the chocolate, broken into squares. Stir until the chocolate has melted. Leave to cool, then spoon over the base and chill. • Melt the remaining chocolate in a bowl set over a pan of simmering water. Remove from the heat and cool until tepid. • Separate the eggs. Stir the yolks into the melted chocolate. • Whisk the egg whites until soft peaks form. Stir a spoonful straight into the melted chocolate to loosen the mixture, then gently fold in the remainder until no flecks of white are showing. • Spoon over the base and chill for 4 hours.
Posted on: Sun, 30 Jun 2013 12:11:21 +0000
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