Rich Chocolate Truffle Torte

Rich Chocolate Truffle Torte


  • 80g of butter
  • 150g digestive biscuits, crushed
  • 397g can sweetened condensed milk
  • 550g plain chocolate
  • 6 tbsps flavouring* (you can try mango syrup, cherry or concentrated orange juice)
  • 300ml double cream
  • sifted cocoa powder to sprinkle over the top OR…
  • 150g plain or milk chocolate curls, to decorate (optional)


  •  Melt the butter and stir in the crushed biscuits. Press into the base of a 20cm (8 inch) loose-bottomed cake tin and chill.
  • Meanwhile, put the milk, chocolate and flavouring in a large bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Using a hand whisk, beat until smooth. Leave to cool for 5 minutes.
  • Whisk the cream into the chocolate mixture and pour over the biscuit base. Chill for 12 hours or overnight.
  • To make the chocolate curls, melt the plain or milk chocolate and spread on a marble slab or cold metal baking sheet. Chill until just set, then, using a knife or a potato peeler, scrape across the chocolate to make curls.
  • Scatter the chocolate curls or sifted cocoa over the cake.

Keep refrigerated until needed.

Servings: 6/8



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Filed under Cakes, Desserts, English/European

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