Cookbook

All the highlighted words in this recipe for chocolate praline ice cream torte can be found in our wordsearch grid. The remaining unused letters in the finished grid will spell out the title of the only UK no 1 single by the band Hot Chocolate (2, 3, 3, 5).

INGREDIENTS

• 11oz (300g) plain

chocolate • 1/4 pt (142ml) double cream • 1lb 2oz (500g) custard • 1/2 pt (284ml)

whipping cream • 4oz (100g) granulated sugar • 2oz (50g) blanched

almonds, toasted

• 2oz (50g) shelled

pistachio nuts • 4 1/2 oz (125g)

raspberries, frozen • 2oz (50g) amaretti

biscuits, crushed • Cocoa powder, for dusting • Redcurrants and chocolate curls, to decorate

METHOD

Place 7oz (200g) of CHOCOLATE and the DOUBLE cream in a HEATPROOF bowl and set over a pan of SIMMERING water. Leave until MELTED, then cool. Mix the custard and whipping cream in a freezer-proof bowl, then whisk in the melted chocolate. Freeze for 30 minutes until THICKENED. Line a baking SHEET with oiled FOIL. Heat the sugar and 4 tbsp water in a pan until dissolved. Boil rapidly for 5 mins, without STIRRING, until golden. Remove from heat. Stir in the NUTS and pour onto the foil. Leave to set, then break up and chop coarsely in a food PROCESSOR. Lightly oil a 8in (20cm) spring-clip cake tin. Line the base with nonstick baking PARCHMENT. Finely chop the REMAINING chocolate. PLACE the frozen raspberries in a PLASTIC FOOD bag and crush with a rolling pin. Fold both the chopped chocolate and the RASPBERRIES into the chilled chocolate mixture along with the crushed nut praline and amaretti biscuits. TRANSFER to the tin, spread evenly with the BACK of a SPOON and freeze for 3-4 hours until SOLID. Remove tin and paper and slide onto a PLATE. Dust with cocoa powder. Serve decorated with REDCURRANTS and chocolate curls. Serves 10.