Thanks to Caleb Cambridge (@calebcambridge) for this divine recipe.
Ingredients:
Biscuit base
175g digestive biscuits
1 tbsp cocoa powder
85g melted butter
2 tbsp horlick powder
Chocolate torte
225g Islands chocolate buttons 75%
160g ground almonds
150g dried breadcrumbs
225g unsalted butter
240g caster sugar
6 medium eggs
1 tsp vanilla essence
Ganache
110g Islands chocolate buttons 75%
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:
1. Blend the digestives, cocoa powder and horlicks powder in a food processor then add your melted butter to for a biscuit base, line this mixture into your tin.
Torte filling:
- For the torte filling, melt your chocolate over a bain-marie then add the almonds and breadcrumbs till combine.
- Cream the butter and sugar then add eggs 1 at a time and finish with the vanilla. Mix the butter and chocolate mixtures together till combined.
- Pour into your cake tin and bake for 40 to 50 mins. Allowing 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 into a pan then bring to a boil.
- Put your chocolate into a heatproof bowl and pour the boiling cream over this, continue whisking till the chocolate is melted, pour over the torte and allow to set.
