Date And Chocolate Torrone

• 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

1. 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.
2. Place butter and chocolate in a heatproof bowl. Stir over simmering water until melted and smooth.
3. Beat eggs and sugar together until pale and thick. Stir in chocolate mixture, currants and brandy; gently fold in remaining ingredients until just combined.
4. Spoon into prepared pans and spread out. Cover surface with plastic wrap and smooth out; refrigerate overnight, until set.
5. 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.

currants, brandy, unsalted butter, chocolate, eggs, sugar, shortbread cookies, candied orange peel, dates, almonds, cocoa

Taken from recipes-plus.com/api/v2.0/recipes/27111 (may not work)