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Rich Chocolate Torte

A surprisingly easy chocolate desert...one for all chocolate addicts.

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Ingredients

Method

Lightly oil a 25cm (10in) springform cake tin. Whiz the biscuits in a food processor, when crumb like add the melted butter and whiz again until just combined. Empty the bowl into the springform tin and using the back of a metal spoon press well into the tin, place in the fridge to set.
Place sugar and the water in a saucepan and heat gently until the sugar has dissolved bring to the boil and boil for 2 mins, take off the heat and add the chocolate and 150ml of the cream. Stir until the mixture becomes smooth. leave to cool for 10 mins. Whip the remaining cream until thick and pour the chocolate mixture into the cream and fold until well combined Spoon over the crumb base and cover with cling film and leave to chill for at least 4 hrs or ideally overnight.
To serve, loosen the sides of the torte with a knife then place on a serving plate removing the botton of the springform tin. To decorate use a potato peeler to make chocolate curls with the remaining plain and white chocolate and decorate the top of the torte.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.