Monday, May 24, 2010
White Chocolate and Brownie Torte
From Four Ingredient Cookbook
11 oz white chocolate, broken into pieces
1 pint (2 1/3 cups) heavy cream
9 oz rich chocolate brownies
(unsweetened) cocoa powder, for dusting
1. Dampen the sides of a 8 inch springform tin and line with a strip of parchment paper. Put the chocolate in a small pan. Add 2/3 cup of the cream and heat very gently until the chocolate has melted. Stir until smooth, then pour into a bowl and leave to cool.
2. Break the chocolate brownies into chunky pieces and sprinkle these over teh base of the tin. Pack them down lightly to make a fairly dense base.
3. Whip the remaining cream until it forms peaks, then fold in the white chocolate mixture. Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture. Cover and freeze overnight.
4. Transfer the torte to the refrigerator about 45 min before serving to soften slightly. Decorate with a light dusting of cocoa powder just before serving.
*Creamy, soft, and very rich!