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Member recipe

Triple Chocolate Torte

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Serves 12

Simple and Delicious

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  • -100g butter
  • -200g light digestive biscuits, crushed
  • -600ml reduced fat crème fraiche
  • -500g Total 0% Greek Natural Yogurt
  • -150g dark chocolate
  • -150g milk chocolate
  • -150g white chocolate
  • To Decorate
  • -white chocolate buttons


    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.
    2. Meanwhile, whisk together the crème fraiche and yogurt.
    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.
    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.
    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

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