Sunday, April 14

Flourless Chocolate, Prune & Amaretto Torte, Chantilly Pouring Cream

Like the best gooey chocolate brownie, but less sweet and with more booze. Chantilly cream is usually whipped, I made a pourable version which I have not seen before......I am soooo creative, or perhaps too lazy to whip the cream by hand? 

70% dark chocolate - 150g
Agen prunes - 150g
Amaretto - 50ml
Butter - 100g
Caster sugar - 100g
Ground Almonds - 150g
4 large eggs
Cocoa - a tbsp or so
Double cream - 500ml 
Vanilla pod - 1
Icing Sugar - 1 slightly heaped tbsp 

Melt the butter and chocolate in a pan over a very low heat - stir all the time do not boil or you will split your chocolate. Separate two of the eggs into yolks and whites. Now chuck the melted chocolate, prunes, amaretto, two whole eggs and separated yolks, sugar and almonds into the bowl of a food processor and blend until more or less smooth. Whisk the egg whites to stiff peaks then fold this into the chocolate mixture. 

Butter and line an 8 inch loose bottomed sponge tin then dust with cocoa powder. Pour in your mix and bake in a preheated oven at 160c for 25 mins. Allow the cake to cool in the tin then refrigerate to set (the middle will be very gooey if you eat straight from the oven). 

To make the Chantilly, simply mix the cream with the icing sugar and vanilla seeds. Portion the cake from cold and give each portion a 20 second blast in the microwave to warm slightly  before serving - that way you don't have to plate up a very soft gooey pudding and risk it collapsing on the way to the plate!

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