Home
Food
Indulgent curry recipes from The Hairy Bikers

Easy, tasty suppers

Brilliant ways with asparagus!
Diet & wellbeing
How to avoid holiday tummy

First aid: the kit you need - and where to keep it

Need diet recipes? 80+ main courses and desserts- all under 400 calories

Stop feeling guilty
Fashion & beauty
Figure-flattering swimwear: 20 great styles

Summer shoes for comfort and style: our top 20

Summer hair trends 2013: 10 easy looks to try
Homes
The best bathroom layouts

Declutter your home: ideas for every room

Funky toothbrush holders

Real homes: upcycling a farmhouse

Expert advice: unwanted trees
Craft
Make it for your holiday

Revamp your garden furniture

Show off seashore souvenirs

Technique of the week: growing plants from seed
Country & travel
See our pick of the Chelsea Flower Show gardens

Best beaches: the UK's Blue Flag winners 2013

Take afternoon tea by the sea

Love the great outdoors? Try camping, caravanning or motorhomes
Community
Show us what you've made - in your forum

Photos of your pets
Shop
Directory
Audio and Visual

Health and Beauty

White Chocolate Torte

Pure indulgence! Creamy chocolate topping on a ginger-biscuit base - wicked!

Be the first to rate this recipe

Recipe

Photos

Comments

Save this recipe

Add to a Collection

New Collection

Add ingredients to my shopping list

Add to a Shopping List

New Shopping List

Submit your version

Cancel

You must be logged in to use this feature.

Not a member? Register

Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Calories	540
Total Fat	42g
Saturated Fat	26g
Total Carbohydrate	39g
Sugars	32g

Never lose a great recipe again!

Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Create your own recipe book

PRINT

Search Again

Serves: 20

Edit

Total Time: 50

Prep Time: 20

Cook Time: 30

Ingredients

U.S.

U.K.

Conversion chart

125 gram(s) unsalted butter
225 gram(s) ginger snaps or digestive biscuits, roughly broken
750 gram(s) (1lb 11oz) white chocolate, such as Green & Black's
568 carton double cream
A handful of white Maltesers to decorate

Line the base and sides of a 20.5cm (8in) round, 6.5cm (2½in) deep springform tin with non-stick baking parchment or greaseproof paper.
Melt the butter in a pan. Whiz biscuits in a food processor until finely crushed. Tip the crumbs into a bowl and stir in melted butter. Spread over the base of the prepared tin and press down. Chill for 15min to set.
Chop 700g (1½lb) of the chocolate and put with half the cream into a bowl over a pan of barely simmering water, making sure the base doesn't touch the water. Leave the chocolate to melt but don't stir it - this might take as long as 30min. Once melted, remove from heat, stir until smooth, then cool for 15min or until just beginning to thicken (see tip, right), stirring occasionally.
In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture. Pour over the biscuit base and chill for 3hr.
Using a peeler, make flakes out of the remaining white chocolate and scatter over the torte, so the chocolate looks spiky, then scatter the Maltesers on top. If you'd like to serve the torte on the day you make it, freeze it for 15min before serving, then remove from tin.
TO FREEZE Complete the recipe, then freeze the torte in its tin. When frozen, remove torte from tin, then carefully wrap in clingfilm. Freeze for up to one month.
TO SERVE Thaw the torte overnight in the fridge, then pop it back in the freezer for 15min before serving to make sure it's well chilled.
COOK'S TIP In step 3, the melted chocolate should be barely warm but still liquid before you add the whipped cream. If it's too cold, it won't mix in evenly.