White chocolate torte with shiny chocolate sauce

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olive magazine

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Recipe by olive magazine

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1. Melt the butter in a large saucepan, add the biscuits and mix well. Butter an 18cm loose-based round tin and press the biscuits into the base using the back of a spoon or your hands. Freeze until cold.
2. Meanwhile, melt the white chocolate in a bowl set over a saucepan of simmering water or in short blasts in the microwave - be careful, white chocolate burns very easily. Once the chocolate has melted, leave to cool.
3. Whisk the cream until you can leave a ribbon-like trail for a couple of seconds. If your cream is very cold, leave it to warm up a little so it doesn't make the chocolate seize. The thicker you whisk the cream the more solid the torte will be. Add 2 tbsp of the whipped cream to the white chocolate and stir it in. Pour the rest of the chocolate into the cream and mix well. Pour into the tin and chill until firm.
4. Make the sauce by putting all the ingredients in a saucepan with 250ml water and bring to a simmer, stirring. Simmer until the mixture thickens enough to draw a line through it on the back of a wooden spoon and then cool. Use some to decorate the top of the torte and re-warm the rest when ready to serve.

Per serving

747 kcalories, protein 7.3g, carbohydrate 69.4g, fat 50.9 g, saturated fat 30.4g, fibre 1g, salt 0.64 g

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Ingredients

• 50g butter
• 300g amaretti biscuits , finely crushed in a food processor
• 300g white chocolate , chopped
• 284ml + 142ml cartons whipping cream

CHOCOLATE SAUCE

• 100g dark chocolate , finely chopped
• 125ml crème fraîche
• 3 tbsp caster sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 30 mins plus freezing

Ingredients

• 50g butter
• 300g amaretti biscuits , finely crushed in a food processor
• 300g white chocolate , chopped
• 284ml + 142ml cartons whipping cream

CHOCOLATE SAUCE

• 100g dark chocolate , finely chopped
• 125ml crème fraîche
• 3 tbsp caster sugar

Per serving

747 kcalories, protein 7.3g, carbohydrate 69.4g, fat 50.9 g, saturated fat 30.4g, fibre 1g, salt 0.64 g

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