Best 3 Delia Chocolate Truffle Torte Recipes
For chocolate lovers, Delia chocolate truffle torte is an exquisite and indulgent dessert that tantalizes the taste buds. This luxurious torte features a rich chocolate sponge cake enveloped in a velvety chocolate truffle filling and topped with a glossy chocolate glaze. Its combination of textures and flavors makes it a perfect centerpiece for special occasions or a delightful treat to satisfy any sweet craving. Whether you're an experienced baker or just starting out, this article will guide you through the steps to create the perfect Delia chocolate truffle torte that will impress your friends and family.
Let's cook with our recipes!
THE FAMOUS CHOCOLATE TRUFFLE TORTE
Yes, this is the one where the nation ran out of liquid glucose, because of (it has to be admitted) the power of television. It has been much copied over the years, but the original is still the best and I'm still grateful to my friend, and chef, Derek Fuller, who gave me the recipe. (Liquid Glucose is now available through most large supermarkets under the Dr Oetker brand in the baking section. However, if you struggle to find it contact JMLoveridge. They stock the syrup in a variety of different sizes. It is possible to order by email).
Categories Christmas: Desserts Easter: Chocolate recipes Chocolate recipes Dessert cakes Life in the Freezer Christmas: Recipes to freeze Flourless cakes Large servings
Yield Serves 10. Scroll down to Ask Lindsey to see questions she has answered on this recipe
Number Of Ingredients 8
Steps:
- Start off by sprinkling the crushed biscuits all over the base of the tin. Next break the chocolate into sections and put them in a heat proof bowl together with the liquid glucose and the rum. Sit over a saucepan containing 5cm of barely simmering water, without the bowl touching the water - it will take 5-10 minutes to become melted, smooth and glossy. Stir, then take off the heat and leave the mixture to cool for 5 minutes or so, until it feels just warm. Now, in a separate bowl, beat the cream to the floppy stage. Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it 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 round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate (don' t be nervous about this - it's very well behaved). To serve, dust the surface with sifted cocoa powder and a few amaretti biscuits and, if you like, mark the top into serving sections . Have some chilled pouring cream to go with it; if you have any, a couple of tablespoons of amaretti liqueur will make a wonderful addition to the cream. NOTE: The torte does freeze well, but since you can also make it a couple of days in advance, this doesn't really seem necessary.
TRUFFLE TORTE
Delia Smith says this is the best chocolate dessert she's eaten in years. The recipe was given to her by the chef at the Athenaeum Hotel in Piccadilly, London. Oh, and she says it is easy to make. It can be made a few days in advance and it freezes well. You can buy liquid glucose at a chemist. This needs overnight chilling. It's very rich, so serve small portions. The system won't allow amaretti biscuits, but that's what they are.
Provided by Sherrie-pie
Categories Dessert
Time 35m
Yield 1 torte
Number Of Ingredients 7
Steps:
- Line a 23 cm cake tin, lined with silicone paper. Brush the sides and base lightly with groundnut oil.
- Sprinkle the crushed biscuits all over the base of the tin.
- Next break the chocolate into sections and put it in a heat proof bowl, with the liquid glucose and the rum. Fit the bowl over a pan of barely simmering water, then leave it until the chocolate has melted and become smooth. Stir, then take off the heat and leave the mixture to cool for five minutes or so until it feels just warm.
- In a separate bowl, beat the cream until only very slightly thickened.
- Fold half into the chocolate mixture and then fold that mixture into the rest of the cream. When it is smoothly blended, spoon it 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 round the edge to loosen the torte, then give it a good shake and turn the whole thing out on to a serving plate.
- To serve, dust the surface with sifted cocoa powder and, if you like, mark the top into serving sections. Serve with cream. If you like, add a couple of tablespoons of amaretti liqueur to the cream.
Nutrition Facts : Calories 4780.6, Fat 488.2, SaturatedFat 302.8, Cholesterol 796.5, Sodium 346.9, Carbohydrate 172, Fiber 86.7, Sugar 5.4, Protein 79.3
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
Tips:
- Make sure the ganache is completely cooled before using, otherwise it will be too runny and difficult to work with.
- If you don't have a piping bag, you can use a freezer bag with the corner cut off to create the chocolate decorations.
- If you want to make the torte ahead of time, you can freeze it for up to 2 weeks. Just be sure to thaw it in the refrigerator overnight before serving.
Conclusion:
Delia's Chocolate Truffle Torte is a decadent and sophisticated dessert that is perfect for any special occasion. With its rich chocolate flavor and smooth, creamy ganache, this torte is sure to impress your guests. While it may seem like a challenging recipe, it is actually quite easy to make. Just be sure to follow the instructions carefully and you will be rewarded with a delicious and beautiful dessert.
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