The Perfect Chocolate Torte

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 150 g dark chocolate-coated digestive biscuits
• 40 g unsalted butter
• 250 g quality dark chocolate
• 280 ml whipping cream
• 150 ml ready made prepared custard
• some raspberries (to garnish)
• chocolate (to garnish)

Recipe

• 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 chocolate shavings and a few raspberries if desired.