Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 225 g/8 oz plain or bitter chocolate
  • 125 ml/4 fl oz dark rum
  • 225 g/8 oz unsalted butter
  • 60 g/2 oz icing sugar, sifted
  • 2 egg yolks
  • 150 g/5 oz finely chopped blanched almonds
  • 12 petit beurre biscuits
  • fresh cream for serving


    Cream the butter until very pale, and fluffy. Beat in the icing sugar. Add the egg yolks one at a time, whipping steadily. Soften the chocolate over hot water, beat well, add the rum, then leave to cool a little.

    Add the almonds to the butter mixture, then add the chocolate mixture. Fold in the biscuits, chopped into small pieces. Pour the mixture into a buttered tin, about 21×10×6 cm/8½×4×2½ in, and chill. To serve, unmould and cut into slices, and serve with fresh cream on top.