- STEP 1
Dampen sides of an 8in tin and line with greaseproof paper.
- STEP 2
Put chocolate into a small pan, add 150ml of cream and heat gently until the chocolate has melted. Stir until smooth and pour into a bowl. Leave to cool.
- STEP 3
Break brownies into chunky pieces and put on the base of the tin. Pack down to make a dense base.
- STEP 4
Whip remaining cream until it makes peaks - fold in the chocolate mixture. Spoon into tin to cover brownies and level the chocolate mixture. Cover with tin foil and freeze overnight.
- STEP 5
Transfer the torte to the fridge about 45 mins before serving. Decorate with a light dusting of Cocoa Powder and strawberries just before serving.