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.

Prune, port and chocolate torte

Biscuit-base
Servings:	12-16
Calories per serving:	368
Ready in:	3 hours 40 minutes
Prep. time:	3 hours 40 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	6th April 2013

Best recipe review Quiter rich 4/5 or at least that's what I thought Susie

Biscuit Base

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 25g Butter
• 150g Shortbread Biscuits (crushed)

Torte Mixture

• 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.
• A good blender, or liquidiser is required.

Method

1. Melt the butter and mix with the crushed biscuits.
2. Place into the bottom of the prepared cake tin, pushing down firmly to form an even, compact layer.
3. Liquidise the prunes and port together until they form a thick paste.
4. Whip the cream and caster sugar together until stiff (almost the same consistancy as the prune mixture.
5. Gently fold the prune mixture into the whipped cream.
6. 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.
7. Now break the chocolate into small chunks and put into the bowl. Melt slowly stirring so as not to let it burn.
8. Once the chocolate is melted, fold into the rest of the ingredients before it gets too cold.
9. Pour the mixture over the top of the biscuit base. Transfer to the fridge for a few hours to set.

Finishing

1. Once set, the torte can be lifted from the cake tin and transferred to a serving plate.
2. Dust with icing sugar.
3. 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.

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