Chocolate Malt Torte

1. 1

   In a double boiler, melt the milk chocolate and butter, then set aside to cool.

2. 2

   Combine the remaining ingredients (except the grated chocolate and cream) with the melted chocolate.

3. 3

   Whip the cream, then fold it into the mixture then pour it into a 24cm round cake tin lined with cling film.

4. 4

   Place in the fridge until firm enough to cut (about 4-5 hours). Dust lightly with a little cocoa powder (optional). Slice into thin slices and serve with ice cream or whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.