Chocolate Torte

This is very much like a torte but with the digestive biscuit base, it's very similar to a cheesecake. It sounds (and looks) pretty heavy and rich but is in fact... well, simply perfection. Not too chocolatey, not too creamy or sickly. This may be down to the type of chocolate used. It's an 81% dark chocolate from Lidl. Whilst holding onto the distinctly bitter note of a quality chocolate, it still manages to be smooth and very pleasant to eat. Serve with red berries and a dusting of icing sugar. Divine.

For the base
80g unsalted butter, plus extra for greasing
60g dark (70-85% cocoa solids) chocolate
225g digestive biscuits

For the filling
180g dark (70% cocoa solids) chocolate, broken into pieces
180g unsalted butter
4 medium eggs
180g dark muscavado sugar
180ml double cream
Creme fraiche to serve

Preheat the oven to 180C / gas mark 4.

For the base melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Stir until melted and combined. Add the crushed biscuits.

Butter the bottom and sides of a 23cm loose-based tin. Put the base in the tin, press it down and chill for half an hour.

Melt the butter and dark chocolate for the filling. Blend the eggs, sugar and cream. Allow the melted chocolate mixture to cool. Once cool (the cream will curdle otherwise) add the melted chocolate mixture and blend again, making sure that the sugar is mixed in.

Pour the filling over the chilled base. Cook in the oven for 45 minutes until firm. Allow to cool and then serve. Enjoy!

Courtesy of Millie Charters, Green and Blacks