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Easy Bitter Chocolate Torte with Crushed Raspberries

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  • Makes: 8 to 10
  • Prep Time: 20 mins
  • Ready in: 4 hours
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Easy Bitter Chocolate Torte with Crushed Raspberries


  • Base:
  • 25g (1oz) butter
  • melted
  • 150g (5oz) double chocolate cookies, crushed
  • Filling:
  • 170g tube Carnation Condensed Milk
  • 225g (8oz) bitter chocolate (70% cocoa solids), melted
  • 142ml carton double cream
  • To Finish
  • 225g (8oz) frozen raspberries defrosted
  • Icing sugar & cocoa powder, to dust

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  • In a small bowl mix the crushed biscuits into the melted butter and spread into the base of a 20cm (8in) loose-bottomed cake tin. Chill well.
  • Place the condensed milk and chocolate into a large bowl.
  • Microwave on high for 1-2 minutes, stirring frequently, until the chocolate has melted. Using an electric hand whisk, beat well until smooth and leave to cool for a few minutes. Whisk the cream into the chocolate mixture and pour over the chilled biscuit base. Freeze for 4 hours or overnight.
  • To serve, remove from the freezer, run a warm, dry pallet knife around the edges of the torte and remove from the tin. The torte will be super-chilled but not frozen.
  • Gently crush the defrosted raspberries and add a little icing sugar to taste.
  • Place the turned out torte onto a serving dish and spoon over the crushed raspberries.
  • Serve with extra thick cream, clotted preferably and a dusting of icing sugar and cocoa powder.