Chocolate Truffle Torte
from the Complete Italian Cookery Course by Ursula Ferrigno
What you need
Unsalted butter for greasing
4 tbsp Grand Marnier or brandy
1 vanilla pod split lengthways
8 x 100g blocks dark chocolate with 70% cocoa solids
850 ml double cream
icing sugar to sprinkle
What to do
Butter a 6cm deep x 23 cm diameter spring-form tin and line with parchment paper, bottom and sides
Reserve 12 prunes to decorate the cake. Halve and stone the rest, roughly chop them and put them in a small bowl with the Grand Marnier (or brandy) and split vanilla pod. Leave to macerate for 1 hour, stirring occasionally. Remove the pod.
Reserve 55g of the chocolate, and put the remainder, in small pieces, in a heatproof bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water. Leave for 15-20 minutes, stirring occasionally until the chocolate has melted.
Remove the chocolate from the heat, then gently stir in the cream, soaked prunes and any extra liquid. Pour the mixture into the prepared cake tin, smooth over the surface with a palette knife, cover with cling film and refrigerate the mixture for at least 6 hours, or overnight.
When the cake has set, remove it from its tin, discard the parchment paper and slide it onto a serving plate. Melt the reserved chocolate over a small pan of simmering water for 1 minute, not letting the bottom of the bowl touch the water, and spoon into a small plastic bag. Twist the neck of the bag to push the filling into one corner and, using scissors, snip off a small piece from one corner of the bag. With a zig-zag motion, pipe the chocolate across the cake. Serve chilled, decorated with stoned prunes and some icing sugar.