Chocolate-crunch Torte with Pistachios and Sour Cherries

This recipe is from Delia's Complete How to Cook.

This is the easiest chocolate recipe ever invented – I first made a more basic version on children's television.

Since then it's got much more sophisticated, but the joy of its simplicity and the fact that no cooking is required make it a real winner for busy people.

The Delia Online Cookery School: Fond of chocolate? Watch how to make more chocolate recipes in our cookery school video on this page.

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Method

Begin this the day before by soaking the dried cherries and raisins in the rum overnight.

When you are ready to make the torte, place the broken-up chocolate and butter in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Then, keeping the heat at its lowest, allow the chocolate to melt – it should take about 6 minutes to become smooth and glossy.

Now remove the bowl from the pan, give the chocolate a good stir and let it cool for 2-3 minutes. Next, fold in the whipped cream, followed by the soaked fruits in rum, the pistachios and chopped biscuits, and give it all a good mix. Finally, spoon it into the cake tin as evenly as possible, cover with clingfilm and chill for a minimum of 4 hours.

To serve, dust the surface with a little cocoa powder, cut the torte into wedges, then serve with crème fraîche, whipped cream or pouring cream.