The Perfect Chocolate Torte

1. 1

   Line the base of 1 18 cm springform clip cake tin with greaseproof paper.

2. 2

   Blitz 150 g of dark chocolate-coated digestive biscuits in a food processor for 1 minute.

3. 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. 4

   Melt 250 g dark chocolate in a heatproof bowl over a pan of simmering water.

5. 5

   Very lightly whip 280 ml whipping cream and put to one side.

6. 6

   Stir 150ml of ready made custard into the melted chocolate with a large metal spoon, then carefully fold in the whipped cream.

7. 7

   Do not over mix!

8. 8

   Spoon the mixture on to the biscuit base and level at the top.

9. 9

   For best results, prepare 1 hour ahead and refrigerate for 30-40 minutes before serving.

10. 10

    Decorate with white chocolate shavings and a few raspberries if desired.

* Per serving · 4 servings · Values may vary.