Decadent Chocolate and Raspberry Torte
Rich and deeply chocolatey - serve this indulgent treat with fresh raspberries and a dollop of crème fraiche to cut through the decadence.
- 150g double chocolate cookies, crushed
- 25g butter, melted
- 170g Carnation Condensed Milk
- 225g bitter chocolate (70% cocoa solids)
- 142ml carton double cream
- To finish
- 225g fresh raspberries
- cocoa powder, to dust
You will also need...
20cm loose-bottomed cake tin