Food // The Best, Easiest, Chocolate Raspberry Oreo Torte
August 31, 2018
I used this recipe from House of Nash Eats;
but have converted from the American measurements for you;
Ingredients;
for the base
24 oreos, crushed in a food processor {just under 2 standard packets}
6 tablespoons of melted butter
for the filling
340g chocolate, chopped {I used half dark and half milk}
300ml double cream
to top
Fresh raspberries. We used up a glut that we picked from our allotment but if you were buying I'd say you'd need 2 boxes? Possibly 3...
- Blitz the oreos in a food processor and then slowly add the melted butter. Blend again until combined.
- Pour into a tart tin and press down, going up the sides too. I used the base of a glass to push the crumb down and make sure it was compact.
- Bake the crust in an oven at 180c for 8 minutes and then leave to chill in the fridge. You can do this step a day ahead if needed. I did it all in one go though.
- Meanwhile, make the filling by heating the cream in a microwavable jug for a couple of minutes, stirring every 30 seconds or so to make sure it doesn't get too hot or split. You want it warm enough to melt the chocolate but not split.
- Then add the cream to the broken up chocolate and leave it to melt. I actually put mine back in the microwave for 30 seconds to melt. Then stir, stir, stir. This is your ganache. It will go all silky and pull together into this velvety smooth chocolate heaven.
- Pour the ganache into the tart tin on top of the crust and then chill overnight, or at least a couple of hours. Then top with the raspberries - I started from the outside and worked my way in to create a tight circle of raspberries.
- Before serving, leave out of the fridge for an hour or so to make sure the ganache is soft enough to slice and serve.
- We served this with extra fruit and vanilla ice cream and it was insanely delicious.
Just don't think about the calories...
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