Decadent White Chocolate Cream Torte
This Decadent White Chocolate Cream Torte is a luxurious dessert that's perfect for elegant occasions. Its silky, velvety texture melts in your mouth, creating a delightful, rich flavor experience underscored by a hint of spice from ginger biscuits. It's an ideal treat to impress guests at a dinner party or to enjoy as a special family dessert. Prepare it the night before to let the flavors meld and chill for optimal indulgence.
12
Servings
N/A
Calories
6
Ingredients
Ingredients
Ginger biscuits
225g (finely crushed)
Butter
75g (melted)
White chocolate
700g (broken into small pieces)
Double cream
600ml (divided)
Icing sugar or cocoa powder
to taste (for decoration)
Raspberries
to taste (for decoration (optional))
Instructions
1
Prepare a 23cm (9 in) round spring form tin by lining the base with greaseproof paper.
2
In a small saucepan, melt the butter over low heat. Remove from heat and stir in finely crushed ginger biscuits until well combined.
3
Transfer the biscuit mixture into the lined tin, pressing down evenly to create a firm base. Refrigerate for at least 15 minutes or until set.
4
Break the white chocolate into small pieces and add them to a clean saucepan along with half of the double cream.
5
Warm the mixture gently over low heat, stirring occasionally, until the chocolate is almost fully melted and the mixture is smooth. Avoid overheating as it may cause the chocolate to seize.
6
Transfer the melted chocolate to a mixing bowl and allow it to cool for about 15 minutes, stirring occasionally, until it begins to thicken slightly.
7
In a separate bowl, whip the remaining double cream until it forms soft peaks.
8
Gently fold the whipped cream into the cooled chocolate mixture until well incorporated.
9
Pour the chocolate and cream mixture over the chilled biscuit base, smoothing the surface.
10
Refrigerate the torte for at least 3 hours, preferably overnight, to allow it to set completely.
11
Before serving, sift icing sugar or cocoa powder over the torte.
12
Cut into squares, optionally pressing a raspberry into the center of each square for garnish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent White Chocolate Cream Torte?
It is a luxurious, no-bake dessert featuring a ginger biscuit base and a velvety white chocolate and double cream filling.
How many people does this recipe serve?
This recipe is designed to yield approximately 12 servings.
Is this a no-bake dessert?
Yes, this torte does not require baking; it sets in the refrigerator.
What type of biscuits are used for the base?
The base is made using 225g of finely crushed ginger biscuits for a hint of spice.
What size tin is required?
You should use a 23cm (9 inch) round springform tin.
How do I prepare the tin?
Line the base of the springform tin with greaseproof paper before adding the biscuit mixture.
How much butter is needed for the crust?
The recipe calls for 75g of butter, melted over low heat.
How long should the biscuit base chill?
The biscuit base should be refrigerated for at least 15 minutes or until it is firmly set.
How much white chocolate is in the recipe?
The torte requires 700g of white chocolate, broken into small pieces.
What is the total amount of double cream used?
A total of 600ml of double cream is used, divided during different stages of the recipe.
How do I melt the white chocolate?
Warm the chocolate gently in a saucepan with half of the double cream over low heat until almost fully melted and smooth.
Can the chocolate seize?
Yes, white chocolate can seize if it is overheated, so it should be warmed very gently.
How long should the melted chocolate cool?
Allow the melted chocolate mixture to cool for about 15 minutes until it begins to thicken slightly.
How should I prepare the remaining double cream?
The remaining double cream should be whipped in a separate bowl until it forms soft peaks.
How do I combine the cream and chocolate?
Gently fold the whipped cream into the cooled chocolate mixture until they are well incorporated.
What is the minimum refrigeration time for the torte?
The torte needs to be refrigerated for at least 3 hours, though overnight is preferred for the best set.
Can I make this dessert ahead of time?
Yes, preparing it the night before is recommended to let the flavors meld and the texture chill perfectly.
How should I decorate the torte before serving?
You can sift icing sugar or cocoa powder over the top for decoration.
What garnish is recommended?
Pressing a fresh raspberry into the center of each square is an optional but elegant garnish.
How should the torte be cut?
The recipe suggests cutting the torte into squares for serving.
What is the texture of the torte?
The torte has a silky, velvety texture that melts in your mouth.
Does the recipe contain any added sugar in the filling?
No, the filling relies on the sweetness of the 700g of white chocolate.
What flavor profile does the ginger biscuit base provide?
The ginger biscuits provide a hint of spice that balances the richness of the white chocolate.
Is this recipe suitable for dinner parties?
Yes, its luxurious appearance and rich flavor make it an ideal dessert for elegant occasions.
Can I use cocoa powder instead of icing sugar for the topping?
Yes, sifting cocoa powder over the top is a listed alternative to icing sugar.
What type of chocolate should I buy?
White chocolate is required; look for high-quality bars that melt smoothly.
Do I need to grease the tin?
The instructions specify lining the base with greaseproof paper rather than greasing the sides.
Why must the chocolate cool before adding the whipped cream?
If the chocolate is too hot, it will melt the whipped cream and ruin the light texture of the filling.
Is there any fruit in the recipe?
Raspberries are included as an optional garnish to add a tart contrast to the sweet cream.
Can I use a different type of biscuit for the base?
While the recipe calls for ginger biscuits, you could substitute them with other tea biscuits if preferred.