Chocolate torte with rum-soaked raisins and clotted cream

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If you're after a decadent finish to a meal, you can't go wrong with a chocolate torte. Joe Fox's version, inspired by Delia Smith's Famous Chocolate Truffle Torte, builds on a winning formula of chocolate and cream by adding lots of rum, both in the chocolate filling and the accompanying raisins. A scoop of clotted cream finishes things off nicely, but a drop of pouring cream would be just as good.

First published in 2020

It always pays to have a reliable dessert in your back pocket, and Joe Fox's chocolate torte, inspired by Delia Smith's Famous Chocolate Truffle Torte, is the perfect recipe to please a crowd. An amaretti biscuit base, luscious rum-spiked chocolate ganache filling and a few rum-soaked raisins on top for good measure create something guaranteed to go down a storm.

This recipe is doubly useful as it's very adaptable. You could trade the rum for a different spirit, amaretti biscuits can become digestives and clotted cream can become ice cream, if you so wished.




Chocolate filling

  • 450g of 70% dark chocolate, broken into pieces
  • 70g of liquid glucose
  • 90g of rum
  • 570ml of double cream, room temperature

Tart base

  • 100g of amaretti biscuits, finely crushed
  • 75g of butter, plus extra for greasing the tin

Rum-soaked raisins

  • 225ml of rum
  • 75g of sugar
  • 75ml of water
  • 200g of raisins

To finish


  • 25cm cake tin


Melt the butter for the base and combine with the crushed amaretti biscuits. Grease the tin all over with butter and press the biscuits into the bottom to make a firm base. Chill in the fridge whilst you prepare the rest of the torte
To make the rum-soaked raisins, combine the water and sugar in a pan and bring to the boil to make a simple sugar syrup. Remove from the heat and pour the rum into the sugar syrup, followed by the raisins. Leave the raisins to soak in the rum until ready to serve
Put the chocolate, liquid glucose and rum in a heatproof bowl and sit over a saucepan with water, about 5cm deep. Bring the water to a gentle simmer and melt the chocolate until the mixture is smooth and glossy. Take the mixture off the heat and leave to cool for 5 minutes until it's warm to the touch
In a separate bowl, beat the cream until semi-whipped. Fold half the cream into the chocolate mixture, then fold that mixture into the rest of the cream. When the mixture is smooth and well-combined, spoon 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 around the edge of the torte to loosen, then give it a good shake and turn it out onto a serving platter. Don't be nervous – it's very well behaved! Dust the surface with some cocoa powder if you like, and serve with the raisins and a quenelle of clotted cream
First published in 2020

Joe Fox is a London-based chef, specialising in modern British cuisine inspired by seasonality and the Slow Food movement.

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