Prune, port and chocolate torte
The basis for this recipe came from an idea in an old cookbook using Port soaked prunes in a Cream dessert, similar to Syllabub. I decided to update the idea by adding chocolate and converting to a Torte. The original recipe required dried prunes, which were soaked in water for a day and then de-stoned. I feel modern day ready to eat prunes will do much the same job with a lot less fuss.
See your street as it was 11 years ago! ...
- 25g Butter
- 150g Shortbread Biscuits (crushed)
- 250g Good quality Dark Chocolate
- 300ml Double Cream
- 200g Ready to eat prunes
- 100ml Port
- 50g Caster Sugar
- 5g Icing Sugar - to finish
- Prepare a 7 inch cake tin by lining with greaseproof paper.
- A good blender, or liquidiser is required.
- Melt the butter and mix with the crushed biscuits.
- Place into the bottom of the prepared cake tin, pushing down firmly to form an even, compact layer.
- Liquidise the prunes and port together until they form a thick paste.
- Whip the cream and caster sugar together until stiff (almost the same consistancy as the prune mixture.
- Gently fold the prune mixture into the whipped cream.
- Set up a bain-marie by filling a saucepan with water and placing a bowl over the top such that it doesn't quite touch the water. Bring the water to the boil.
- Now break the chocolate into small chunks and put into the bowl. Melt slowly stirring so as not to let it burn.
- Once the chocolate is melted, fold into the rest of the ingredients before it gets too cold.
- Pour the mixture over the top of the biscuit base. Transfer to the fridge for a few hours to set.
- Once set, the torte can be lifted from the cake tin and transferred to a serving plate.
- Dust with icing sugar.
This is a very rich dessert so only small servings are needed.
For the chocolate I would recommend Aldi's Choceur 70% chocolate.
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