Wednesday, 5 September 2007

White Chocolate and Brownie Torte

Springhead supplied the recipe for this one - thanks Shaz! It keeps for 2 or 3 days in the fridge and seems to taste better the longer you leave it! Apologies for the shoddy final sieve was in the wash so i "sprinkled" the coco powder by hand.

You will need:

300g/11oz White chocolate, broken into pieces.

600ml/1 pint Double Cream.

300g rich Chocolate Brownies.

(unsweetened) coco powder, for dusting.

Dampen the sides of a 20cm/8in springform tin and line with a strip of greaseproof (waxed) paper. Put the chocolate in a small pan. Add 150ml/1/4 pint of Double Cream and heat very gently until the chocolate has melted. Stir until smooth, then pour into a bowl and leave to cool.

Break the chocolate brownies into chunky pieces and sprinkle these over the base of the tin. Pack them down lightly to make a fairly dense base.

Whip the remaining cream until it forms soft peaks, then fold in the white chocolate mixture. Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture. Cover and freeze overnight.

Transfer the torte to the refrigerator about 45 minutes before serving, to soften slightly. Sprinkle with a light dusting of coco powder just before serving.

This will keep for at least 2 days in the fridge and it doesn't lose it's shape once it's defrosted either!

Should serve 6-8 people!

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