Recipe

Date and chocolate torrone

Mar 29, 2014 1:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Makes 2 Item
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Ingredients

Date and chocolate torrone
  • 1/3 cup (55g) currants
  • 1/4 cup (60ml) brandy
  • 200 gram unsalted butter, chopped
  • 300 gram dark chocolate, chopped
  • 2 eggs
  • 1/2 cup (110g) caster sugar
  • 225 gram shortbread biscuits, broken into chunks
  • 2/3 cup (110g) finely chopped mixed peel
  • 1/2 cup (70g) pitted dates, chopped
  • 1/3 cup (55g) roasted almonds, coarsely chopped
  • cocoa, to dust

Method

Date and chocolate torrone
  • 1
    Line base and long sides of two 8 x 26cm bar cake pans with baking paper. Combine currants and brandy in a bowl; cover and set aside 1 hour.
  • 2
    Place butter and chocolate in a heatproof bowl; stir over simmering water until melted and smooth.
  • 3
    Using an electric beater, beat eggs and sugar together until pale and thick. Stir in chocolate mixture, currants and brandy; gently fold in remaining ingredients until just combined.
  • 4
    Spoon into prepared pans and spread out. Cover surface with plastic wrap and smooth out; refrigerate overnight, until set.
  • 5
    Remove plastic wrap, turn out onto a board and dust with cocoa. Slice and serve, or cut in half lengthways and wrap to give as a gift.

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