Chocolate Truffle Torte Delia Smith Food

THE FAMOUS CHOCOLATE TRUFFLE TORTE

Steps:

• Start off by sprinkling the crushed biscuits all over the base of the tin. Next break the chocolate into sections and put them in a heat proof bowl together with the liquid glucose and the rum. Sit over a saucepan containing 5cm of barely simmering water, without the bowl touching the water - it will take 5-10 minutes to become melted, smooth and glossy. Stir, then take off the heat and leave the mixture to cool for 5 minutes or so, until it feels just warm. Now, in a separate bowl, beat the cream to the floppy stage. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin. Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight. Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate (don' t be nervous about this - it's very well behaved). To serve, dust the surface with sifted cocoa powder and a few amaretti biscuits and, if you like, mark the top into serving sections . Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of amaretti liqueur will make a wonderful addition to the cream. NOTE: The torte does freeze well, but since you can also make it a couple of days in advance, this doesn't really seem necessary.

TRUFFLE TORTE

Steps:

• Line a 23 cm cake tin, lined with silicone paper. Brush the sides and base lightly with groundnut oil.
• Sprinkle the crushed biscuits all over the base of the tin.
• Next break the chocolate into sections and put it in a heat proof bowl, with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become smooth. Stir, then take off the heat and leave the mixture to cool for five minutes or so until it feels just warm.
• In a separate bowl, beat the cream until only very slightly thickened.
• Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it into the prepared tin.
• Tap the tin gently to even the mixture out, cover with clingfilm and chill overnight.
• Just before serving, run a palette knife round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate.
• To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections. Serve with cream. If you like, add a couple of tablespoons of amaretti liqueur to the cream.

DECADENT CHOCOLATE TRUFFLE TORTE

Steps:

• Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
• Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
• Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
• Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
• Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
• Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

CHOCOLATE TRUFFLE TORTE

Steps:

• Combine chocolate chips and butter in a large microwave-safe bowl on the Defrost setting for 1 minute. Stir and continue heating in microwave until completely melted, 1 to 2 minutes more.
• Fill a 12-inch baking pan with 1 inch of water and place water bath in the oven. Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch springform pan and line with buttered parchment paper. Wrap the outside of springform pan with aluminum foil.
• Set a large bowl over a pot of simmering water over medium-low heat; cook and stir eggs in the large bowl just until warm to the touch. Remove from heat and beat using an electric mixer until triple the volume and soft peaks form, about 5 minutes.
• Fold 1/2 of the eggs into chocolate mixture using a rubber spatula until almost incorporated. Fold in the remaining eggs just until blended. Pour mixture into the prepared springform pan. Place springform pan in the water bath in the oven.
• Bake in the preheated oven for 5 minutes. Cover pan loosely with aluminum foil and bake 10 minutes more. Cool on a wire rack for 45 minutes. Cover with plastic wrap and refrigerate, 3 hours to overnight.