Digestive Biscuit Almond and Chocolate Torte

Ingredients

  • DIGESTIVE ALMOND AND BISCUIT CRUST
  • 25g ground almonds
  • 175g Doves Farm Organic Wholemeal Digestives
  • 50g butter
  • 50g plain chocolate
  • butter, for dish
  • CHOCOLATE TORTE FILLING
  • 125g plain chocolate
  • 2 tbsp amaretto or orange juice
  • 100g golden syrup
  • 200ml double cream

Method

Digestive and Almond Crust

  1. Spread the ground almonds out on a baking tray and toast or roast them for 5-10 minutes until they are lightly golden, shaking the tray after 3-4 minutes.
  2. Rub some butter around the inside of an 8”/20cm round dish or loose-bottomed tin.
  3. Crush the biscuits into fine crumbs, add the toasted almonds and stir to combine.
  4. Gently melt the butter and chocolate.
  5. Add this to the biscuit crumb and almond mixture and stir to combine.
  6. Tip the mixture into the prepared dish and smooth the top.
  7. Chill the biscuit base.

Chocolate Torte Filling

  1. Gently melt the chocolate until just runny.
  2. Stir in the amaretto or orange juice and golden syrup.
  3. Put the cream into a large bowl and beat until thick.
  4. Add the melted chocolate to the bowl and stir until combined.
  5. Tip the mixture onto the prepared biscuit base and smooth the top.
  6. Chill for at least an hour before serving.