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Decadent chocolate and raspberry torte
- over 1 hour
- Serves 12
Ingredients
Base:
- 150g (5oz) double chocolate cookies, crushed
- 25g (1oz) butter, melted
- Filling
- 170g tube Carnation Condensed Milk
- 225g (8oz) bitter chocolate (70% cocoa solids)
- 150ml carton double cream
To finish
- 225g (8oz) fresh raspberries
- cocoa powder, to dust
You will also need:
- A 20cm (8”) spring-form cake tin
Method
- In a small bowl, combine the crushed biscuits and the melted butter, then press over the base of the cake tin. Chill well.
- Place the condensed milk and chocolate in a large bowl. Microwave on high for 1–2 minutes, stirring frequently, until the chocolate has melted. Using an electric hand whisk, beat well until smooth, then leave to cool for a few minutes. Whisk the cream into the chocolate mixture and pour over the chilled biscuit base. Freeze for 4 hours or overnight.
- To serve, remove from the freezer, run a warm, dry palette knife around the edges of the torte and remove from the tin. The torte will be super-chilled but not frozen.
- Pile the raspberries in the centre of the torte and dust liberally with cocoa powder.
A typical serving contains
-
Calories
- 280
- 14%
-
Sugars
- 24.7g
- 27%
-
Fats
- 17.4g
- 25%
-
Saturates
- 10.3g
- 51%
-
Salt
- 0.2g
- 3%
of an adult's guideline daily amount*
* GDAs are guidelines. Personal requirements vary
depending on age, gender, weight and activity levels.