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.
Ingredients
Serves: 12
  • Base
  • 150g light chocolate digestive biscuits, crushed
  • 25g baking spread
  • Filling
  • 170g Carnation Condensed Milk
  • 200g dark chocolate (70% cocoa solids)
  • 142ml whipping cream
  • To finish
  • 225g fresh raspberries
  • cocoa powder, to dust

You will also need...

20cm loose-bottomed cake tin
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    4 mins PT4M

Each serving typically contains

  • Energy 1145kJ 275kcal 14%
  • Fat 16.5g 24%
  • Saturates 9.2g 46%
  • Sugars 17.3g 19%
  • Salt 0.24g 4%

of an adult's Reference Intake (RI)*
Energy per 100g: 1501kJ/360kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Enter your mobile number

Here's how easy it is...
  1. 1. Mix the crushed biscuits with the melted baking spread in a bowl, then tip into the tin. Chill for 10 minutes.
  2. 2. Place the condensed milk and chocolate into 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.
  3. 3. To serve, remove from the freezer, run a warm, dry pallet 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 serve.

Discussion Board

  • Moreish
    March 14, 2015
    Lovely, made this a couple of times now always goes down a treat.
  • Sam
    February 03, 2014
    I've made this before and it was lovely, enjoyed by all. Just wondering can it be made a couple of days in advance and kept in freezer? Many thanks x

    Carnation says:
    Hi Samantha, yes you can freeze this recipe but it will also keep well in the fridge for up to 3 days.
  • lemonsorbet
    June 25, 2013
    Love this recipe and made for relations visiting from Italy. It was a great hit - they wanted the recipe.
  • Stacey1002
    March 30, 2013
    Are step 4 and 5 for a different recipe?

    Carnation says:
    Hi Stacey. Well done for spotting! We've taken these off now.

Reviews

  • bvseo_sdk, net_sdk, 3.1.2.0
  • CLOUD, getAggregateRating, 79ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
  • bvseo_sdk, net_sdk, 3.1.2.0
  • CLOUD, getReviews, 78ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;