Ingredients:

  • 12 oz (340g) Plain Digestive Biscuits (or Graham Crackers), roughly crushed
  • 6 Tbsp (85g) Unsalted Butter, melted
  • 4 oz (115g) Dark Chocolate (70% cocoa solids), finely chopped or chips
  • 2 Tbsp (25g) Granulated Sugar
  • 8 oz (225g) High-Quality Dark Chocolate (60-70%), chopped
  • 1 cup (240ml) Heavy Cream (35% fat), divided usage for fudge base
  • 4 Tbsp (56g) Unsalted Butter, room temperature, diced
  • 1/2 cup (60g) Powdered (Icing) Sugar, sifted
  • 1 1/2 cups (360ml) Cold Heavy Cream (35% fat), for topping
  • 1 1/2 tsp Instant Espresso Powder, dissolved in 1 tsp hot water
  • 3 Tbsp (38g) Powdered (Icing) Sugar, for topping
  • Chocolate Shavings or Cocoa Powder, for garnish (Optional)

Instructions:

  1. Line the base of a 9-inch (23cm) springform pan with parchment paper. Lightly grease the sides.
  2. Create the Crust Layer: Pulse/crush biscuits until they resemble coarse breadcrumbs. Combine crushed biscuits, melted butter, 2 Tbsp sugar, and the 4 oz (115g) of dark chocolate (melted separately). Press firmly and evenly into the base of the prepared pan. Freeze for 15 minutes to set firmly.
  3. Make the Fudge Filling: Gently heat half of the heavy cream (about 1/2 cup) until warm, not boiling. Pour the hot cream over the remaining 8 oz (225g) chopped dark chocolate in a heatproof bowl; let stand for 2 minutes, then whisk until smooth and glossy.
  4. Emulsify the Filling: Whisk in the room temperature butter until fully incorporated. Gradually whisk in the sifted powdered sugar until the mixture is smooth.
  5. Whip the Topping Cream: In a separate, cold bowl, whip the 1 1/2 cups of cold heavy cream with the dissolved espresso and 3 Tbsp powdered sugar until medium-stiff peaks form.
  6. Assemble the Torte: Gently fold about half of the prepared whipped espresso cream into the cooled chocolate fudge mixture until just combined. Spread this mixture evenly over the chilled biscuit base.
  7. Layering (Optional): Gently press a second layer of whole or broken biscuits onto the top of the fudge layer for added texture, if desired.
  8. Chill and Set: Cover the pan loosely and refrigerate for a minimum of 6 hours, or preferably overnight, until the filling is completely firm.
  9. Finish and Serve: Carefully release the springform side. Top the torte with the remaining reserved espresso whipped cream. Garnish with chocolate shavings or cocoa powder before slicing cleanly.