white chocolate and brownie frozen torte
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white chocolate and brownie frozen torte
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 300 white chocolate grams
- 600 ml cream
- 250 chocolate brownies good quality, grams
Instructions
- Line a 20cm springform cake tin with dampened grease proof paper (bottom and sides).
- Break the brownies up into small pieces and press into the base of the tin.
- Heat 150ml of the cream and chocolate in a double boiler until the chocolate has melted and then set aside to cool.
- Whisk the remaining cream until it is stiff and then briefly whisk the cooled chocolate cream mixture (ganache).
- Add the two together and briefly beat until well combined.
- Pour the cream mixture into the cake tin, cover with cling film and freeze until ready to serve. Decorate with a dusting of cocoa powder or chocolate shavings.
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