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Chocolate torte

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Ingredients

Adjust Servings:
For the base
150g Maryland cookies/ double chocolate chip cookies
25g Butter melted
For the filling
170g Condensed milk
225g Dark chocolate 70%
142g Double cream

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Chocolate torte

Easy and delicious

Mix: condensed milk, cream and chocolate and after a long day its already in your freezer, ready to dive in.

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    Ingredients

    • For the base

    • For the filling

    Directions

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    This recipe is perfect to make in advance and when paired with raspberries it looks and tastes very impressive. It only needs 5 ingredients so if you have limited store cupboard you can still pull of a delicious dessert.

    I have used this recipe from Phil Vickery’s cook book ‘A Passion for Puddings’

    Steps

    1
    Done

    For the base

    Weigh out the biscuits, bliz in the food processor. Melt the butter in the microwave and add to biscuit and bliz again till all combined. Put into a 20cm (8 in) loose bottomed tin and chill in the fridge.

    2
    Done

    For the filling

    Place the condensed milk and chocolate into a heat proof bowl. Melt in the microwave for about 1-2 mins, stirring frequently until chocolate has melted. Using an electric hand whisk, beat chocolate mix till smooth then leave to cool for a few minutes. Whisk the cream into the chocolate mix and pour into the tin on top of the base. Chill for 4hrs or overnight

    3
    Done

    To serve

    Remove from the freezer, ease the edges with a palette knife, push the base of the tin up and put on a plate ready for serving - the torte will be super-chilled but not frozen, the filling will be smooth and cuttable. Serve with fresh raspberries for added freshness

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