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Dark Chocolate, Raisin & Sherry Torte
We recieved a number of emails after presenting this on our "Easy Living" radio spot on The Breeze this week. Very easy to make and so delicious.
- 75g Amaretti biscuits
- 1 cup of raisins
- 1/2 cup sweet sherry (Oloroso is great)
- 300g dark chocolate (the higher the cocoa content the better)
- 150ml cream
Line a 17cm springform cake tin with plastic wrap. This just makes life a little easier. Crush the biscuits and spread over the base of the tin.
Combine the raisins and sherry in a saucepan and simmer for three minutes.
Remove from the heat and add the chocolate, stirring until melted. This should then be left to stand for 10 minutes.
Whilst the raisin, sherry and chocolate mix is cooling, whip the cream until it thickens and then fold through into the mixture.
Pour the mixture into the cake tin, smooth off the surface and refridgerate for at least three hours or overnight.
Take out 30 minutes before you need to serve and accompany it with fresh berries and more whipped cream
As always, enjoy!