Day 3: Chocolate Crunch Torte with Pistachios & Sour Cherries
All this week I’m sharing fantastic chocolate recipes. Today it’s a wonderful Chocolate crunch torte with pistachios and sour cherries.
What you need
225g dark chocolate
10g unsalted pistachios
50g dried sour cherries
50g raisins
3 tablespoons rum
50g butter
150ml double cream
225g sweet oat biscuits
What you do
You’ll need a loose based cake tin (20cm in diameter, 4cm deep) lightly greased with a flavourless oil.
Soak the dried cherries and raisins in the rum overnight. Place the broken-up chocolate and butter in a large heat proof bowl over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate to melt – it should take about five minutes.
Remove from the heat. Give the chocolate a good stir and let it cool for a couple of minutes. Fold in the lightly whipped cream followed by the soaked fruits, chopped pistachios and broken biscuits. Mix well.
Spoon the mixture into the cake tin evenly. Cover with clingfilm and chill for a minimum of four hours. Serve with a good spoonful of crème fraiche.
Tomorrow, a recipe for an incredibly simple chocolate sauce.
-Paul
