Delia Smith Chocolate Torte​ Recipe

This decadent Delia Smith Chocolate Torte is made with rich dark chocolate, liquid glucose, dark rum, heavy double cream, and crunchy Amaretti biscuits. The result is a velvety, truffle-like dessert with a smooth texture and a distinct almond crunch. It is an elegant no-bake dessert perfect for a dinner party, serving enough for 10 to 12 people.

Jump to Recipe

Delia Smith Chocolate Torte Ingredients

• 450g dark chocolate (70-75% cocoa solids), broken into sections
• 5 tablespoons liquid glucose
• 5 tablespoons rum
• 570ml double cream, at room temperature
• 75g Amaretti biscuits, crushed finely
• Cocoa powder (for dusting)
• Optional: Pouring cream and Amaretti liqueur (for serving)

How To Make Delia Smith Chocolate Torte

1. Prepare the base: Sprinkle the finely crushed Amaretti biscuits evenly over the base of your cake tin (a 20cm or 8-inch springform tin works best).
2. Melt the chocolate: Place the chocolate pieces, liquid glucose, and rum into a heatproof bowl. Set the bowl over a saucepan containing about 2 inches (5cm) of barely simmering water. Ensure the bowl does not touch the water. Let it melt for 5-10 minutes until smooth and glossy.
3. Cool the mixture: Stir the chocolate well, then remove the bowl from the heat. Allow the mixture to cool for about 5 minutes until it feels just warm to the touch, not hot.
4. Whip the cream: In a separate bowl, beat the room-temperature double cream until it reaches the “floppy” stage. This means it has thickened but is not stiff; it should still be soft and billowy.
5. Fold together: Fold half of the whipped cream into the cooled chocolate mixture to loosen it. Then, fold that chocolate mixture back into the remaining cream. Mix until smoothly blended.
6. Chill the torte: Spoon the mixture into the prepared tin over the biscuit crumbs. Tap the tin gently on the counter to level the top. Cover with plastic wrap and refrigerate overnight.
7. Serve: Run a palette knife (or a thin butter knife) around the edge of the tin to loosen the torte. Give the tin a shake, then turn the torte out upside down onto a serving plate. Dust with sifted cocoa powder and top with extra crumbled biscuits if desired.

Recipe Tips

• Use Room Temperature Cream: It is very important that your cream is at room temperature before you whip it. If the cream is ice-cold, it might cause the warm melted chocolate to “seize” (harden instantly) into grainy lumps when you combine them.
• Do Not Over-Whip: Stop beating the cream when it is “floppy.” If you whip it until it is stiff, it will be difficult to fold into the chocolate, and the final texture of the torte will be heavy rather than smooth and mousse-like.
• Liquid Glucose is Key: The liquid glucose helps give this torte its signature smooth, fudge-like texture. It prevents the chocolate from becoming too hard when chilled.
• The Base is Loose: Unlike a cheesecake, the biscuit base here is not mixed with butter. It is simply loose crumbs. When you turn the torte out upside down to serve, the crumbs will sit on top (which becomes the bottom) and stick to the chocolate.

What To Serve Chocolate Torte

This torte is incredibly rich, similar to eating a large chocolate truffle. You need sides that cut through the intensity.

• Pouring Cream: As Delia suggests, chilled liquid cream is excellent. You can stir a little Amaretti liqueur into the cream for an extra kick.
• Espresso: A small, strong cup of black coffee pairs perfectly with the sweet, dark chocolate.
• Tart Berries: Fresh raspberries or red currants provide a burst of acidity that balances the sugar and fat.
• Crème Fraîche: A dollop of crème fraîche has a slight tanginess that works better than sweet whipped cream for this dish.

How To Store Chocolate Torte Leftovers

• Refrigerate: Store the torte in the refrigerator. Because it is made primarily of cream and chocolate, it will melt if left in a warm room. Keep it covered or in a cake container for up to 4 days.
• Freeze: This torte freezes very well. Wrap the whole torte or individual slices tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw it in the refrigerator overnight before serving.

Delia Smith Chocolate Torte Nutrition Facts

• Calories: 495 kcal
• Total Fat: 38g
• Saturated Fat: 24g
• Cholesterol: 65mg
• Sodium: 40mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 4g

Frequently Asked Questions

• Can I make this without alcohol? Yes, you can omit the rum. You could replace it with a flavored syrup (like coffee or almond syrup) or simply leave it out. However, the rum does help slightly with the texture and cuts the richness.
• What tin should I use? A loose-bottomed tin or a springform pan (approx. 8 inches / 20cm) is essential. Since you have to turn the torte upside down to get it out, a solid cake pan will make removal very difficult.
• Why is my mixture grainy? Graininess usually happens if the chocolate got too hot, or if the cream was too cold when mixed with the chocolate. Ensure the chocolate cools down to “just warm” and the cream is at room temperature before combining.

Try More Recipes:

• Delia Smith Chocolate Roulade Recipe​
• Delia Smith Chocolate Mousse​ Recipe
• Delia Smith Chocolate Log Recipe​