I made this for John’s birthday cake back in January and I can almost still taste it.
You can find it on the Delia website and it’s from her Christmas cookbook which I think was revamped for last Christmas but I have the original one, complete with a price tag where Hannah and Thomas tried to sell it (grrr!) There are lots of great recipes in the book especially the chutney ones so it’s well worth adding to your collection.
It’s for my friend Cheryl, who is in need of sustenance in a way that a rich tea biscuit just won’t cut. I don’t actually think you need amaretto in the cream the rum is quite enough. Here in all the loveliness is the recipe
3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin
1 lb (450 g) dark chocolate (75 per cent cocoa solids) – the best quality possible
5 tablespoons liquid glucose
5 tablespoons rum
1 pint (570 ml) double cream, at room temperature
cocoa powder for dusting
chilled single pouring cream
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 heatproof bowl together 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 quite smooth. 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 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 (don’t be nervous about this – it’s very well behaved).
To serve, dust the surface with sifted cocoa powder 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 amaretto liqueur makes a wonderful addition to the cream.
You will also need a 9 inch (23 cm) cake tin, lined with a circle of silicone paper (baking parchment), and the base and sides lined