Simple Marbled Chocolate Torte

This luscious no-bake dessert is super easy to make, you just need to allow a few hours to allow the torte to set before serving. The classic buttery biscuit base is made with crushed digestive biscuits. You can crush the biscuits by whizzing them in the food processor, or placing in a ziplock bag and bashing them with a rolling pin.

Serve with the torte with fresh fruit –  chopped strawberries or raspberries work beautifully with the creamy decadent chocolate topping.

Ingredients

200g digestive biscuits, finely crushed

75g salted butter, melted

600ml double cream

100g milk chocolate, finely chopped

200g dark chocolate, finely chopped

300g white chocolate, finely chopped

Equipment

Tala springform cake tin, 20cm diameter

Kitchen scissors

Greaseproof paper cut into a circle, 20cm diameter

3 Mixing bowls, medium size

Silicone-headed spatula

2 wooden spoons

Drinking glass with a flat bottom

Saucepan, medium size

Hand-held electric mixer fitted with whisk attachments

2 large serving spoons

Mini palette knife

1. Drop the greaseproof paper circle into the bottom of the cake pan and set aside for a minute.
2. Place the crushed biscuits in a mixing bowl and add the melted butter. Mix with a wooden spoon or silicone headed spatula.
3. Turn the buttery crumbs out into the cake tin, level out and pack down until the buttery biscuit base is level. (The drinking glass with a flat bottom is perfect for this job!) Chill until needed.
4. Place the white chocolate in one mixing bowl and the dark and milk chocolate in the other mixing bowl.
5. Heat the cream to boiling point, taking care not to allow the cream to catch and burn on the bottom.
6. Pour half of the hot cream over the white chocolate, and the rest of the cream over the milk and dark chocolate.
7. Stir both until the chocolate is fully melted, then allow to stand until almost as cool as room temperature. (Check at intervals after twenty minutes to see if the mixtures are cool enough.)
8. Take the hand-held mixers and, starting with the white chocolate, whisk until the mixture starts to thicken (it should be still loose and flowing but not standing up in stiff peaks). When the white chocolate is done, do the same for the milk and dark chocolate.
9. Take the two large serving spoons and dollop alternating spoonfulls of dark and white chocolate mixture into the cake tin.
10. Use the palette knife to ‘marble’ the chocolate mixtures by zigzagging through the chocolate from side to side across the whole of the torte,, then rotating the tin 90 degrees and repeating the zigging movement again.
11. Chill for at least two hours until the torte is firm and serve with fresh fruit.