Date and chocolate torrone
Want a special dessert no chocolate-lover can resist? This one's a winner.
Ingredients
- 1/3 cup (55g) currants
- ¼ cup (60ml) brandy
- 200g unsalted butter, chopped
- 300g dark chocolate, chopped
- 2 eggs
- ½ cup (110g) caster sugar
- 225g shortbread biscuits, broken into chunks
- 2/3 cup (110g) finely chopped
- mixed peel
- ½ cup (70g) pitted dates, chopped
- 1/3 cup (55g) roasted almonds, coarsely chopped
- cocoa, to dust
Method
- Line base and long sides of two 8 by 26cm bar cake pans with baking paper. Combine currants and brandy in a bowl. Cover and set aside for 1 hour.
- Place butter and chocolate in a heatproof bowl. Stir over simmering water until melted and smooth. 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.
- Spoon into prepared pans and spread out. Cover surface with plastic wrap and smooth out. Refrigerate overnight, until set. 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.
