Chocolate Torte with Rum-soaked Raisins
Added on: 28-Nov-2007 Hits: 217
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Recipe Text:

Chocolate Torte with Rum-soaked Raisins recipe
Chocolate Torte with Rum-soaked Raisins

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Preparation time*: 4 hours
Cooking time*:
Serves*: 10

Nutritional information
Calories per portion*: 390Kcals
Fat content per portion*: 24g
Cost per portion*: £0.75
Ingredients:

*

200g Somerfield dark chocolate
*

50g raisins
*

50g glacé cherries
*

45ml (3tbsp) dark rum
*

50g Somerfield butter
*

150ml Somerfield double cream
*

200g Hob Nob oat biscuits or Rich Tea
*

100g Supercook white chocolate
*

extra cream and cocoa powder to serve

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Method

1.

Place the raisins, quartered cherries and rum in a bowl. Leave to soak for several hours or overnight.
2.

Break dark chocolate into pieces; place in a heatproof bowl over a saucepan of simmering water. Allow to melt. Stir and cool for a few minutes. Melt the butter in a small saucepan. Cool.
3.

Whip the cream until it stands in soft peaks and fold into the chocolate with the roughly crushed biscuits, soaked fruits and butter. Mix well.
4.

Use a circular mould, such as a 6cm (2.5in) pastry cutter, placed on a baking sheet lined with greaseproof paper. Put spoonfuls of the mix into the cutter, press down, smooth and remove cutter to make the next one and so on. When you’ve finished, chill them for 3–4 hours.
5.

To make the white chocolate stars, melt the chocolate as above, draw stars onto baking parchment paper and spoon the chocolate into star shapes. Leave to set for several hours.
6.

Place individual tortes onto plates, top with a star, using whipped cream to secure. Sprinkle with cocoa powder.

Recipe taken from Somerfield Christmas Special Magazine 2007

* Cost, calorie, timing and fat information is given as a guide only.

Pictures may illustrate serving suggestions. Some products may not be available in all stores.