Triple Chocolate Torte
This colorful and decadent chocolate layer cheesecake is a delightful treat that will have you coming back for more. A buttery biscuit base topped with layers of creamy Greek yogurt and crème fraiche mixed with rich dark, milk, and white chocolates, creates a luxurious and visually stunning dessert. Top it all off with some white chocolate buttons for an extra touch of sweetness. Perfect for any special occasion or as a well-deserved indulgence.
— Constant Cookbook
Ingredients
- -100g butter
- -200g light digestive biscuits, crushed
- -600ml reduced fat crème fraiche
- -500g Total 0% Greek Natural Yogurt
- -150g dark chocolate
- -150g milk chocolate
- -150g white chocolate
- To Decorate
- -white chocolate buttons
Instructions
- Melt the butter in a small pan and stir in the crushed biscuits. Mix this well then press into the base of a 20cm loose-bottom, round tin. Chill until firm.
- Meanwhile, whisk together the crème fraiche and yogurt.
- Melt each type of chocolate individually in a small bowl over a pan of simmering water then add a third of the crème fraiche mixture to each bowl and beat well.
- Spread the white chocolate mixture over the crumb base, then the milk chocolate, then the dark chocolate. Smooth this with a palette knife and chill for 4 hours or over night.
- To serve, carefully run a round bladed knife around the edge of the tin and transfer to the serving plate. Decorate with chocolate buttons
Yield
Serves 12
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