Chocolate torte with rum-soaked raisins and clotted cream

Name: Chocolate torte with rum-soaked raisins and clotted cream
Total time: 40 min
Ingredients: 450g of 70% dark chocolate, broken into pieces; 70g of liquid glucose; 90g of rum; 570ml of double cream, room temperature; 100g of amaretti biscuits, finely crushed; 75g of butter, plus extra for greasing the tin; 225ml of rum; 75g of sugar; 75ml of water; 200g of raisins; cocoa powder, (optional); clotted cream

by Joe Fox

Item 1 of 1

Dessert
easy
10
40 minutes

★ ★ ★ ★ ★

Not yet rated

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

discover more:

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.

Ingredients

Metric

Imperial

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

cocoa powder, (optional)
clotted cream

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

25cm cake tin

Method

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

DISCOVER MORE:

Joe Fox

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

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod