The Perfect Chocolate Torte

Total Time
1hr
Prep 20 mins
Cook 40 mins

This will make your mouth water! I took the recipe from a magazine - it looked out of this world and tasted the same! Always use good quality dark chocolate though!

Ingredients Nutrition

Directions

  1. Line the base of 1 18 cm springform clip cake tin with greaseproof paper.
  2. Blitz 150 g of dark chocolate-coated digestive biscuits in a food processor for 1 minute.
  3. Melt 40 g of unsalted butter in a pan and add the biscuits, stirring to coat in the butter, then pour the mixture into the base of the tin, pressing down with the back of the spoon.
  4. Melt 250 g dark chocolate in a heatproof bowl over a pan of simmering water.
  5. Very lightly whip 280 ml whipping cream and put to one side.
  6. Stir 150ml of ready made custard into the melted chocolate with a large metal spoon, then carefully fold in the whipped cream.
  7. Do not over mix!
  8. Spoon the mixture on to the biscuit base and level at the top.
  9. For best results, prepare 1 hour ahead and refrigerate for 30-40 minutes before serving.
  10. Decorate with white chocolate shavings and a few raspberries if desired.

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