Recipe: Wayne Good | Photography: Ashlee DeCaires

Even though Wayne Good from Arkanda Living and Interiors has been very busy moving house, opening his new shop, taking a flying visit to Paris to see the latest design trends and working on an exciting project in India, he still managed to share a couple of delicious Easter inspired recipes with us.

This decadent torte is a great dessert. Make it ahead of time for a no-fuss dessert.

225 good quality dark chocolate, broken into pieces
1 cup unsalted pistachios
½ cup dried cranberries
½ cup raisins
3 tbsp dark rum
50g butter
150ml whipped cream
225g oat biscuits roughly chopped
cocoa powder to dust
crème fraiche to serve

The day before, place your raisins and cranberries into a bowl with the rum and set aside.

The next day, place the chocolate and butter into a double boiler or large heatproof bowl and sit it over barely simmering water. Allow the chocolate to melt very gently—this should take about 6 minutes or so, and should look shiny when melted.

Remove from the heat and set aside for 2 to 3 minutes.

Carefully fold in the whipped cream, fruit soaked in rum, the pistachios and finally the chopped biscuits. Pour into a well-oiled, loose-bottom tin.

Cover and chill for at least 4 hours.

To serve, carefully remove from the tin, dust with cocoa and slice. Serve with crème fraiche.

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