The Perfect Chocolate Torte

"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!"
 
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Ready In:
1hr
Ingredients:
7
Serves:
8
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I live in the South of England, no kids but preparing for one day cooking for a whole brood hopefully! I love Australia most of all for food - exotic food but also hearty homecooked aswell. I enjoy salsa to burn off the excess calories and one day again i hope to be some good at it!
 
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