Ingredients
Base:
- 25 g butter, melted
- 150 g double chocolate cookies, crushed
Filling:
- 170 g tube Carnation Condensed Milk
- 225 g bitter chocolate (70% cocoa solids), melted
- 142 ml carton double cream
To Finish:
- 225 g frozen raspberries, defrosted
- icing sugar & cocoa powder, to dust
Instructions
- In a small bowl, mix the crushed biscuits into the melted butter and spread them into the base of a 20cm (8in) loose-bottomed cake tin. Chill well.
- 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 and 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.
- Using an electric hand whisk, beat well until smooth and 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.
- Whisk the cream into the chocolate mixture and pour over the chilled biscuit base.
- Freeze for 4 hours or overnight.
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.
- Gently crush the defrosted raspberries and add a little icing sugar to taste.
- Place the turned out torte onto a serving dish and spoon over the crushed raspberries.
- Serve with extra thick cream, clotted preferably and a dusting of icing sugar and cocoa powder.
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Nutrition Facts
Easy Bitter Chocolate Torte with Crushed Raspberries
Amount per Serving
Calories
324
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Cholesterol
26
mg
9
%
Sodium
154
mg
7
%
Potassium
238
mg
7
%
Carbohydrates
35
g
12
%
Fiber
4
g
17
%
Sugar
21
g
23
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
