The Perfect Chocolate Torte – a delicious recipe with unsalted butter, chocolate, whipping cream, custard, some raspberries, white chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the base of 1 18 cm springform clip cake tin with greaseproof paper.
2
Blitz 150 g of dark chocolate-coated digestive biscuits in a food processor for 1 minute.
3
Melt 40 g of unsalted butter in a pan and add the biscuits, stirring to coat in the butter, then pour the mixture into the base of the tin, pressing down with the back of the spoon.
4
Melt 250 g dark chocolate in a heatproof bowl over a pan of simmering water.
5
Very lightly whip 280 ml whipping cream and put to one side.
6
Stir 150ml of ready made custard into the melted chocolate with a large metal spoon, then carefully fold in the whipped cream.
7
Do not over mix!
8
Spoon the mixture on to the biscuit base and level at the top.
9
For best results, prepare 1 hour ahead and refrigerate for 30-40 minutes before serving.
10
Decorate with white chocolate shavings and a few raspberries if desired.
859
kcal
Calories
64
g
Fat
62
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 150 g dark chocolate-coated digestive biscuits, 40 g unsalted butter, 250 g quality dark chocolate, 280 ml whipping cream, and more.
Yes, The Perfect Chocolate Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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