Dolce Torinese from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco T
Cream the butter until very pale, and fluffy. Beat in the icing sugar. Add the egg yolks one at a time, whipping steadily. Soften the chocolate over hot water, beat well, add the rum, then leave to...
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Cooking tools:
- Double boiler
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Wooden spoon
Ingredients
- 225 g/8 oz unsalted butter
- 60 g/2 oz icing sugar, sifted
- 225 g/8 oz plain or bitter chocolate
- 125 ml/4 fl oz dark rum
- 12 petit beurre biscuits
- fresh cream for serving
- 2 egg yolks
- 150 g/5 oz finely chopped blanched almonds
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