COOKING COMPANION


RUM AND RAISIN BROWNIE TORTE


Using readymade brownies means this dessert requires minimal effort, and yet, the result is a rich and indulgent rum truffle cake.


SERVES 16


FOR THE GANACHE TOPPING 125ml dark rum 150g raisins 2 eggs


375ml double cream, plus extra whipped to serve


125ml milk


350g plain chocolate, minimum 70% cocoa solids 1 tbsp golden syrup


FOR THE BASE 150g chocolate brownies


58 | THE WEST COUNTRY FOODLOVER


1 Place the rum in a pan and heat until just warm, do not boil. Tip in the raisins, remove from the heat and leave to cool. The raisins should become plump from the liquid.


2 Place the eggs, cream and milk in a large jug or pitcher and whisk together, then pour into a pan. Break up 300g of the chocolate into small pieces and place in the pan with the cream mixture.


3 Heat over a gentle heat, whisking all the time, for about 4–5 mins until the chocolate is melted and the ganache is thick and glossy.


4 Stir in the rum-soaked raisins and golden syrup, and set aside while you prepare the base.


5 Break the brownies into small pieces and spread out over the base of a 23cm/9in loose-bottomed


deep cake tin or pan. It does not matter if there are small gaps. If the seal of your tin is not tight, wrap the base and sides of the tin in foil to ensure that the ganache does not leak out of the tin.


6 Pour the rum and raisin ganache over the brownies and chill in the refrigerator overnight to set.


7 When you are ready to serve, remove the cake from the tin by sliding a sharp knife around the edge of the tin and remove the sides. Place the cake on a serving plate and decorate by grating over the remaining chocolate. Serve with a dollop of whipped cream. This cake will store for up to 3 days in the refrigerator.


No-Bake Cakes & Treats by Hannah Miles, published by Lorenz Books


There is nothing quite like a slice of decadent torte – we have two super simple, rich chocolate tarts for you to try your hand at where sharing is not compulsory


to Tarts… From Tempering


easy, non-bake recipe...


I’m an


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68