Thanks Ingrid for posting this - it is an absolutely superb little number. I have made it a few times in the TMX and the staff and students at Italian classes just love it.
Great to see how you converted it.
I converted it for MrsT last year, but didn't realise that I hadn't published it anywhere. Also, the only photos I have are of the torte up the wrong way !!! Never read MrsT's instructions properly
Should have the biscuit crumbs on top.
It is VERY, VERY rich and the pieces I cut are too big for most people. Don't be as greedy as me.
My conversion went like this:
Chocolate Truffle Torte
75 g Amaretti biscuits
600 ml whipping cream
450 g cooking chocolate (70% cocoa), cut into chunks
5 tablespoons liquid glucose
125 g Grand Marnier, Rum, Whisky or Amaretto
Cocoa powder for dusting
Grease a 23cm springform cake tin with oil, and then place a circle of baking paper in the base.
Place biscuits in TM bowl and crush for 30 seconds on speed 9. Spread these over base of the tin.
Insert Butterfly over blades and place cream in TM bowl. Beat for 20 seconds on speed 4 or until it starts to thicken, it does not need to be firm. Remove to a large mixing bowl and set aside in the fridge. Remove Butterfly.
Without cleaning the TM bowl, place the chocolate into the TM bowl and chop for 10 seconds on speed 7. Scrape down the sides and top and add the liquid glucose and liqueur and then melt the chocolate for 3 minutes at 50°C on speed 1. Allow to cool for 5 minutes and then add some of the lightly whipped cream. Mix for 15 seconds on speed 3.
Allow to cool for 5 minutes and then add some of the lightly whipped cream. Mix for 15 seconds on speed 3. Carefully fold chocolate mixture into the remaining cream in the large bowl.
Once mixture is smoothly blended, spoon into prepared cake tin and tap gently to even the mixture out. Cover with plastic film and refrigerate overnight.
To serve, use a knife to loosen the edges of the torte and undo the springform sides. Place a serving plate on the torte and turn upside down, so that the amaretti biscuit crumbs are now on top. Dust with sifted cocoa powder.
It may be prepared a couple of days before serving and freezes well.