Dolce Torinese

• 225 g/8 oz plain or bitter chocolate
• 125 ml/

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 t