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{{#seo:
|title=Prune, port and chocolate torte a sweet recipe
|titlemode=replace
|keywords=#pruneportandchocolatetorte #port #liquidiser #doublecream #icingsugar #prunes #butter #castersugar #miseenplace #blender #greaseproofpaper
|hashtagrev=032020
|description=The basis for this recipe came from an idea in an old cookbook using Port soaked prunes in a Cream dessert, similar to Syllabub
}}

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.
{{recipesummary
|TotalCalories = 4419
|PortionCalories = 368
|DatePublished=6th April 2013
|Author=Chef
| ImageComment = Biscuit-base
|Servings = 12-16
|Difficulty = 2
|TotalTime = 3 hours 40 minutes
|PrepTime = 3 hours 40 minutes
|CookTime = None
|Image = [[Image:Prune Port Chocolate Torte.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Quiter rich''

4/5

or at least that's what I thought

 [[User:Sue_spins|Susie]] 
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'''Biscuit Base'''
{{RecipeIngredients
| 25g [[Butter]]
| 150g Shortbread Biscuits (crushed)
}}
'''Torte Mixture'''
{{RecipeIngredientsNB
| 250g [[Good quality Dark Chocolate]]
| 300ml [[Double Cream]]
| 200g Ready to eat [[prunes]]
| 100ml [[Port]]
| 50g [[Caster Sugar]]
| 5g [[Icing Sugar]] - to finish
}}
===[[Mise en place]]===
* Prepare a 7 inch cake tin by lining with [[Greaseproof paper|greaseproof paper]].
* A good [[blender]], or [[liquidiser]] is required.
===Method===
{{RecipeMethod
| 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.
}}
'''Finishing'''
# Once set, the torte can be lifted from the cake tin and transferred to a serving plate.
# Dust with icing sugar.
# Enjoy.
===Serving suggestions===
This is a very rich dessert so only small servings are needed.
===Chef's notes===
For the chocolate I would recommend Aldi's Choceur 70% chocolate.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Sweets and desserts]]
[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/pruneportandchocolatetorte|#pruneportandchocolatetorte]] [[Special:Search/port|#port]] [[Special:Search/liquidiser|#liquidiser]] [[Special:Search/doublecream|#doublecream]] [[Special:Search/icingsugar|#icingsugar]] [[Special:Search/prunes|#prunes]] [[Special:Search/butter|#butter]] [[Special:Search/castersugar|#castersugar]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/blender|#blender]] [[Special:Search/greaseproofpaper|#greaseproofpaper]]
</code>

Prune, port and chocolate torte - Revision history

Chef: Larger images for small media devices