The Perfect Chocolate Torte

• 150 g dark chocolate-coated digestive biscuits
• 40 g unsalted butter
• 250 g quality dark chocolate
• 280 ml whipping cream
• 150 ml ready made prepared custard
• some raspberries (to garnish)
• white chocolate (to garnish)

1. Line the base of 1 18 cm springform clip cake tin with greaseproof paper.
2. Blitz 150 g of dark chocolate-coated digestive biscuits in a food processor for 1 minute.
3. Melt 40 g of unsalted butter in a pan and add the biscuits, stirring to coat in the butter, then pour the mixture into the base of the tin, pressing down with the back of the spoon.
4. Melt 250 g dark chocolate in a heatproof bowl over a pan of simmering water.
5. Very lightly whip 280 ml whipping cream and put to one side.
6. Stir 150ml of ready made custard into the melted chocolate with a large metal spoon, then carefully fold in the whipped cream.
7. Do not over mix!
8. Spoon the mixture on to the biscuit base and level at the top.
9. For best results, prepare 1 hour ahead and refrigerate for 30-40 minutes before serving.
10. Decorate with white chocolate shavings and a few raspberries if desired.

unsalted butter, chocolate, whipping cream, custard, some raspberries, white chocolate

Taken from www.food.com/recipe/the-perfect-chocolate-torte-174248 (may not work)