Thanks again to the legendary Caleb Cambridge (@calebcambridge) for this decadent dessert.
Ingredients:
Biscuit base
175g digestive biscuits
1 tbsp cocoa powder
85g melted butter
2 tbsp horlicks powder
Chocolate torte
225g Islands
75% Dark Chocolate Buttons
160g ground almonds
150g dried breadcrumbs
225g unsalted butter
240g caster sugar
6 medium eggs
1 tsp vanilla essence
Ganache
225ml double cream
125g icing sugar
4 tbsp horlicks powder
Method:
Preheat your oven to 160c and line a 24cm cake tin with baking paper.
Biscuit base:
Blend the digestives, cocoa powder and horlicks powder in a food processor, then add your melted butter to form a biscuit base. Press this mixture into the base of your tin.
Torte filling:
- For the torte filling, melt your chocolate over a bain-marie, then add the almonds and breadcrumbs and mix until combined.
- Cream the butter and sugar, then add eggs one by one, and finish with the vanilla. Mix the butter and chocolate mixtures together till combined.
- Add mixture to cake tin and bake for 40 to 50 minutes. Allow too cool in the tin for a few hours.
Ganache:
- Once the torte is cooled, start to make your ganache. Combine the cream, icing sugar and horlicks powder in a pan and bring to a boil.
- Put your chocolate into a heatproof bowl and pour the boiling cream over this. Continue whisking until the chocolate is melted, then pour ganache over the torte and allow to set.
