Chocolate-crunch Torte with Stem Ginger and Figs recipe | Delia Smith
Delia's Chocolate-crunch Torte with Stem Ginger and Figs recipe. This is the easiest chocolate recipe ever invented - and yet it tastes wonderful. I first made a more basic version for children's TV....
Ingredients
- 8 oz (225 g) dark chocolate (70-75% cocoa solids), broken up into small pieces
- 4 pieces stem ginger in syrup, drained, and each cut into 8 chunks
- 2 oz (50 g) dried figs, roughly chopped
- 3 tablespoons rum
- 1 x 100 g packet skinned hazelnuts
- 2 oz (50 g) butter
- 5 fl oz (150 ml) double cream, lightly whipped
- 8 oz (225 g) sweet oat biscuits, roughly chopped
- cocoa powder, to dust
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