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.
Chocolate digestive biscuits, crushed
Dark chocolate (70% cocoa solids)
Cocoa powder, to dust
You will also need…
20cm loose-bottomed cake tin
Step 1 of 4
Mix the crushed biscuits with the melted butter in a bowl, then tip into the tin. Chill for 10 minutes.
Step 2 of 4
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 4
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.
Step 4 of 4
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