Irish Cream chocolate torte
- 12 digestive biscuits, crushed
- 60g (2oz) unsalted butter, melted
- 2 medium egg whites
- 125g (4oz) caster sugar
- 284-300ml carton double cream
- 300g (10oz) dark chocolate, melted
- 6 btsp Irish Cream liqueur
- Icing sugar, for dusting
- Fresh raspberries, to serve
- Mix the crushed biscuits with the melted butter and reserve about 2 level tablespoons of mixture. Spoon the rest of the crumbs into the base of the cake tin and press them down well. Chill the base while making the filling.
- To make the filling: Place the egg whites and caster sugar in a bowl over a pan of hot water. Stir until sugar has dissolved, testing it by putting your fingers into the mixture to see if you can feel any grains of sugar. If it still feels grainy, then leave it until itís smooth. Remove the bowl from above the hot water, and then whisk mixture to form a thick meringue.
- Whisk the cream until it just forms soft peaks.
- Fold the chocolate into the meringue mixture; then fold in cream and Irish Cream liqueur. Pour the mixture over the biscuit base and smooth the top. Sprinkle over the reserved biscuit crumbs.
- Chill the torte in the fridge for at least 4 hours, or overnight, until it sets.
- To serve: remove the torte from the tin - if necessary, heat around the sides of the tin very gently with a blow-torch, or run a hot palette knife around inside the tin to release the torte. Remove the paper from the base. Dust some icing sugar over the top. Serve with fresh raspberries.
Feature: Sue McMahon. Photos: Noel Murphy. Props stylist: Sue Radcliffe.
Nutritional information per portion
- Calories 490(kcal)
- Fat 33.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.