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Chocolate Tortes

by Ellie Holland featured in Afternoon Tea Party for 4


for 12 serving

  • ¾ cup
    chocolate biscuit, crushed (80 g)
  • 3 tablespoons
    butter, melted
  • 2 tablespoons
  • ⅔ cup
    chocolate (100 g)
  • ½ cup
    double cream, hot (100 mL)
  • 2 tablespoons
    chocolate spread


  • raspberry
  • mint
    Calories 176
    Fat 13g
    Carbs 14g
    Fiber 0g
    Sugar 11g
    Protein 1g

Estimated values based on one serving size.



  1. In a small bowl, combine the chocolate biscuit crumbs with the butter and sugar.
  2. Spoon into a mini cupcake tray and freeze for 10 minutes, until set.
  3. Pour the hot double cream and chocolate spread over the chocolate and allow the heat of the cream to melt the chocolate. Whisk to combine.
  4. Pour the ganache over the biscuit bases.
  5. Chill in the fridge for 1 hour, until set.
  6. Garnish with raspberries and a sprig of mint.
  7. Enjoy!




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