chocolate torte recipe

Chocolate Torte is a great alternative to the traditional Christmas Chocolate log and can be made the day before. It is so simple to make but is very rich to eat so be careful on your serving portions!


For the base

300g Plain Chocolate Digestive Biscuits

6oz Butter Melted

For the Filling

300g Plain Chocolate Chopped (Bourneville is fine) The higher the cocoa content the richer the torte.

100g Butter

100ml Double Cream

45ml Brandy (Optional)



Crush the biscuits by putting them in a Ziploc bag and smashing them with a rolling pin. Alternatively you can whizz them in a food processor.

Melt the butter in a saucepan or microwave and mix with the biscuits. Put the biscuit mixture into a 9" flan dish, spread around and press into your dish to create a base for your torte. Put into the fridge to set.

Melt the chocolate, butter and cream in a bowl over some warm water or melt the chocolate and butter in the microwave and add the cream once melted. Mix until smooth and then stir in the brandy. Spoon the chocolate mixture onto your biscuit base and level out. Leave to set in the fridge for about and hour.

Once set, the chocolate torte can be decorated with crumbled chocolate flakes, grated chocolate, white chocolate curls or piped double cream. For a more festive look, decorate with holly and berries and a gentle dusting of red edible glitter.

Serves approx. 8