Rum Torte – a delicious recipe with Amaretti biscuits, chocolate, liquid glucose, rum, cream, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) Sprinkle the crushed biscuits over the base of the tin.
2
2)Put the chocolate into a heatproof bowl with the liquid glucose/corn syrup (I think that will work) and the rum.
3
3) Put the bowl over a saucepan of simmering water and leave it until the chocolate has melted.
4
4) Stir and take off the heat and leave the mixture to cool for 5 minutes or until it is warm.
5
5) Beat the cream until slightly thickened, then fold half into the chocolate mixture and then fold that mixture into the rest of the cream.
6
6) Spoon it into the tin and tap the tin to even the mixture out.
7
7) Cover and refridgerate overnight.
8
7) Cut around the edge of the torte, then tip it onto a plate.
9
8) Dust the surface with sifted cocoa powder.
2694
kcal
Calories
269
g
Fat
69
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 oz (75 g) Amaretti biscuits, crushed finely with a rolling pin, 1 lb (450 g) dark chocolate, 5 tablespoons liquid glucose (corn syrup may work, I'm not sure...), 5 tablespoons rum, and more.
Yes, Rum Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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