My Good Life -

Ingredients

125g/4oz unsalted butter
225g/8oz ginger snaps or digestive biscuits, roughly broken
750g/1lb 11oz white chocolate
568ml double cream
A handful of white Maltesers to decorate

Directions

1. Line the base and sides of a 20.5cm/8 inch springform tin with non stick baking parchment or greaseproof paper.

2. Melt the butter in a pan then whizz the biscuits in a food processor until finely crushed.

3. Tip the crumbs into a bowl and stir in the melted butter.

4. Spread evenly over the base of the tin and press down. Chill for 15 mins to set.

5. Chop 700g/1 1/2lb of the chocolate and combine with half the cream in a bowl over a pan of barely simmering water. Leave the chocolate to melt, but don't stir it - this may take as long as 30 mins.

6. Once melted, remove from the heat, stir until smooth and leave to cool for 15 mins, stirring occasionally.

7. In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture.

8. Pour over the biscuit base and chill for 3 hours.

9. Pull a vegetable peeler across the remaining white chocolate to make rough curls and scatter them over the torte.

10. Arrange the Maltesers on top.

11. Freeze the torte for 15 mins, then remove from the tin and serve.