Recipes

Chocolate & Brandy Truffle Torte

Serves 8

20 minutes plus overnight chilling time

Not only is this sophisticated little number a piece of chocolate heaven, it’s also incredibly quick and easy.

Cooking oil or low-cal spray
5tbsp liquid glucose (Supercook brand available from large supermarkets or else chemists and some health food stores)
5tbs brandy
450g/1lb plain chocolate
250ml/½ pint tub soya cream (1 small tub)
75g/3oz regular Hob Nobs or similar oaty vegan biscuits
Sieved cocoa powder to decorate
Optional: raspberries or other berry fruit to garnish

Base line a 23cm/9in cake tin with greaseproof paper and brush sides with oil or squirt with low-cal spray.
Sprinkle the crushed biscuits over.
Use a warm spoon to measure the glucose syrup.
Melt chocolate, brandy and glucose in a bowl over a pan of barely simmering water.
Remove from heat and gently stir in cream.
Pour into tin and chill overnight.
Turn out onto a large plate and dust with cocoa powder. Garnish with fruit if using.

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