Decadent Chocolate and Raspberry Torte
Decadent Chocolate and Raspberry Torte

Decadent Chocolate and Raspberry Torte

PREP: 20 mins
Freeze: 4 hours
Quite Easy
Serves: 12

Rich and deeply chocolatey - serve this indulgent treat with fresh raspberries and a dollop of crème fraiche to cut through the decadence.

Decadent Chocolate and Raspberry Torte
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Chocolate digestive biscuits, crushed


Butter, melted


Dark chocolate (70% cocoa solids)


Whipping cream


Fresh raspberries


Cocoa powder, to dust

You will also need…

20cm loose-bottomed cake tin

Step 1 of 3

Mix the crushed biscuits with the melted butter in a bowl, then tip into the tin. Chill for 10 minutes.

Step 2 of 3

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.

Step 3 of 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.

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