Date and Chocolate Torrone Recipe

• 300 g Dark Chocolate
• 2 Eggs
• 200 g Unsalted Butter
• 50 g Currants
• 50 ml Brandy
• 100 g Castor Sugar
• 225 g Shortbread Biscuits
• 110 g Mixed Peel
• 70 g Pitted Dates (chopped)
• 50 g Roasted Almonds (chopped coarsely)
• Cocoa Powder

• In a large bowl, combine the brandy and currants. Cover them and set them aside for about an hour and a half.
• In a large pan, put some water and bring it to a boil. Turn down the flame and let it simmer. Place butter and chocolate in a heatproof bowl and put it over the simmering water and keep stirring until the two melt. Blend to form a smooth consistency.
• In another bowl, whisk eggs and sugar until well creamed and thick.
• Stir in the chocolate mixture, followed by the currants and brandy mixture.
• Break the shortbread biscuits into this mixture, followed by the mixed peel, dates and almonds. Mix just till well combined.
• Line the base of a cake pan with paper and spoon the mixture into the pan, spreading it out.
• Cover it with plastic wrap and smooth it out. Refrigerate it overnight or until it is set.
• Remove the plastic wrap and bring it on to the serving dish.