Triple Chocolate Torte

Method

• step 1

  Melt the butter in a small pan and stir in the crushed biscuits. Mix this well then press into the base of a 20cm loose-bottom, round tin. Chill until firm.

• step 2

  Meanwhile, whisk together the crème fraiche and yogurt.

• step 3

  Melt each type of chocolate individually in a small bowl over a pan of simmering water then add a third of the crème fraiche mixture to each bowl and beat well.

• step 4

  Spread the white chocolate mixture over the crumb base, then the milk chocolate, then the dark chocolate. Smooth this with a palette knife and chill for 4 hours or over night.

• step 5

  To serve, carefully run a round bladed knife around the edge of the tin and transfer to the serving plate. Decorate with chocolate buttons