Food // The Best, Easiest, Chocolate Raspberry Oreo Torte

August 31, 2018

I made something similar a couple of months back {in this post} but although the idea in practice was good {a no bake chocolate and oreo torte topped with fruit}, the recipe wasn't quite there as it was really brittle when cutting, the chocolate too hard and the base too crumbly. At the weekend though we were invited to a BBQ to celebrate the bank holiday and summer coming to an end and I'd offered to take a pudding. I knew there would be fruit and meringues there already so I felt like something chocolatey although my usual brownies felt a bit predictable. I thought back to this torte and discovered a different recipe. It worked! And as a result, this will be my new favourite pudding, it uses just 5 ingredients and took about 10 minutes total to prepare, you can make it in advance {always a plus when entertaining} and I thought you'd like to have the recipe too;

I used this recipe from House of Nash Eats;
but have converted from the American measurements for you;

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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