Chocolate And Liverpool Rum Torte

NYL Restaurant and Bar has brought a slice of New York to the heart of Liverpool. It’s housed in the city’s iconic Royal Insurance Building and they claim Sous Chef Paul’s chocolate torte is the best in Liverpool – and New York! Try it at home.

Ingredients

Pastry
250g plain flour
50g icing sugar
125g butter (cubed)
1 egg (beaten)
Splash of milk

Ganache Filling
125g double cream
50g butter
300g milk chocolate
2 shots of Liverpool rum (50ml)

Method

Rub flour, sugar and butter together until a breadcrumb-like consistency. Mix in egg and milk, bring together and knead. Rest in fridge for 30 minutes. Line baking tin with greaseproof paper. Roll out pastry to 2cm thickness and blind bake until golden brown.

For filling, place chocolate and butter in a bowl. Put cream in pan and heat over a medium heat. Just before it boils, take off heat and pour over chocolate and butter abd whisk until smooth. Add Liverpool Rum and whisk again. Pour into tart case and let set in a fridge for 4-6 hours.