- 300ml dark rum
- 200g caster sugar
- 400g/14oz chocolate sponge/muffins
- 375g/13oz dark chocolate
- 200g/8oz sweetened chestnut purée
- 560ml/20½fl oz double cream
- 2 packets of white chocolate buttons
- Berries of your choice
- Place the rum and caster sugar into a saucepan over a medium heat. Bring to a simmer, then cook until the sugar is melted. Stir well and allow the rum syrup to cool.
- Line a 25cm/10in round tart case, with greaseproof paper-it is important to cover the sides and the base.
- Take a 2.5cm/1in thick slice of the chocolate cake (made or bought; I actually find that pre-made chocolate muffins work well as they are moist and make a better base). Process into crumbs, place it into the bottom of the tin, and press the crumbs so that they are firm, level and covering the base of the tin. Pour the rum syrup over the compressed crumbs and allow the syrup to soak in.
- Melt the chocolate in a bowl over a saucepan of water and then leave to cool for a few minutes. Add the sweetened chestnut purée and whisk to combine.
- Pour the cream a little at a time into the chestnut and chocolate mixture and whisk to combine.
- Pour the chocolate and cream mixture over the soaked base and smooth over. Transfer to the fridge to chill for at least two hours, preferably overnight.
- To serve, remove the torte from the tin (I used springform tins to make this a lot easier – peel the greaseproof paper off carefully, as the mousse of the torte may stick to it if you peel it too quickly).
- Decorate with chopped white chocolate buttons and serve with a side of fresh berries (as always, chocolate is well complemented by strawberries).