Date And Chocolate Torrone - cooking recipe

Ingredients

2 oz dried currants
1/4 cup brandy
3/4 cup unsalted butter, chopped
10.5 oz dark chocolate, chopped
2 None large eggs
1/2 cup sugar
8 oz shortbread cookies, broken into chunks
3.5 oz candied orange peel, finely chopped
2.5 oz pitted dates, chopped
1/3 cup roasted almonds, coarsely chopped
None None Cocoa powder, to dust

Preparation

Line base and long sides of two 9 x 4 inch loaf pans with parchment paper. Combine currants and brandy in a bowl; cover and set aside 1 hour.
Place butter and chocolate in a heatproof bowl. Stir over simmering water until melted and smooth.
Beat eggs and sugar together until pale and thick. Stir in chocolate mixture, currants and brandy; gently fold in remaining ingredients until just combined.
Spoon into prepared pans and spread out. Cover surface with plastic wrap and smooth out; refrigerate overnight, until set.
Remove plastic wrap, turn out onto a board and dust with cocoa. Slice and serve, or cut in half lengthways and wrap to give as a gift.