Recipe: Chocolate truffle torte
Here’s how you can indulge in some delectable desserts and help the Northern Ireland Cancer Fund for Children
Donated by Gillian Creevy, CEO Northern Ireland Cancer Fund for Children
What you'll need
450g very good dark chocolate
5 tbsp liquid glucose
5 tbsp rum
570ml double cream
75g amaretti biscuits, crushed finely
Chilled pouring cream
Extra amaretti biscuits
Line a 23cm cake tin with a circle of baking parchment, lightly oil the sides. Sprinkle the crushed biscuits over base of the tin.
Next, break chocolate into sections and put in a heatproof bowl together with the liquid glucose and the rum. Sit over a saucepan of simmering water for five to ten minutes to become melted, smooth and glossy. Remove and cool for five minutes.
Meanwhile, in a separate bowl beat the cream until floppy, fold half into the chocolate mixture and fold that mixture into the rest of the cream. When smoothly blended, spoon into the prepared tin, cover with clingfilm and chill overnight.
Just before serving, run a palette knife round the edge to loosen and turn out on to a serving place. Dust the surface with sifted cocoa power and a few amoretti biscuits. Serve with chilled pouring cream. Add in a couple of tablespoons of amaretti liqueur if you like.