Thursday, November 18, 2010

Willie's Tartufo - La Ricetta

I know, I wickedly tantalised you with my references to Willie's delicious cacao dessert - previously.  Now, I'm back with the goodies - well, almost... Here, courtesy of Bentalls and Willie's World Class Cacao, are your directions to decadent deliciousness:

(Serves 12)
180g Willie's cacao, roughly grated (must be 100% cocoa solids for the authentic, richly indulgent taste)
150g caster sugar
4 tablespoons water
300ml double cream

Equipment: 15cm spring-form cake tin or small loaf tin

. Line your chosen tin with greaseproof paper, or cling film.

. Melt the cacao by placing it in a large heatproof bowl, set over a pan of simmering water, ensuring that the base of the bowl is not in contact with the water.  Set aside to cool slightly.

. Place the caster sugar and water in a saucepan, over a low heat, - stir until the sugar dissolves.  Remove from heat and set aside to cool slightly.

. Beat the cream until it forms soft peaks, then, gradually beat into the sugar syrup.  Add a tablespoon of the cream mixture to the melted cacao and stir until just combined.  Gently fold in the remainder of the cream mixture.

. Pour the mixture into the prepared tin.  Smooth the top and place in the fridge until firm.

. To serve: turn-out of the tin onto a serving plate, peel away the greaseproof paper, or cling film, and slice.  Serve with berries for a delicious contrast.

Willie's tip: Leave the melted cacao to cool slightly before adding to the cream - for smooth results (so that the cream won't 'collapse').

Buon Appetito! 

 NB Recipe published with kind permission of Bentalls and Willie Harcourt Cooze