Recipes
Strawberry & white chocolate torte
Deliciously rich and decadent – a small slice goes a long way.
Deliciously rich and decadent – a small slice goes a long way.
(18 votes)
Cook: 4 Hours 30 Mins
Serves: 16
Price: 57p per serving
Nutritional Information
Each 114g serving contains
Energy
1795kj
429kcal
1795kj
429kcal
21%
Fat
33g
33g
High
48%
48%
Saturates
21g
21g
High
104%
104%
Sugars
23g
23g
High
25%
25%
Salt
0.32g
0.32g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1575kj/376kcal
Typical energy values per 100g:
1575kj/376kcal
Ingredients
100g butter, melted, plus extra for greasing
100g Asda Digestive Biscuits
100g ginger nut biscuits
400g Asda White Chocolate, broken into squares
2 tbsp golden syrup
2 tbsp orange juice
600ml pot Asda Double Cream
454g pack Asda Strawberries
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Butter the sides of a 24cm loose-based cake tin and line the base with baking paper. Crush the biscuit and mix with the butter.
2
Put in the tin and spread evenly, pressing down firmly with back of a large metal spoon. Bake for 10 minutes. Leave to cool.
3
Put the chocolate in a large heatproof bowl with the golden syrup, orange juice and about a quarter of the cream. Stand the bowl over a large pan of simmering water, making sure the base of the bowl doesn’t touch the water.
4
Leave for 2 minutes, then turn off the heat. Stir until the chocolate has melted and combined with the other liquids. If necessary turn the heat back on until simmering again – take care not to overheat the chocolate or it will form a lump and be unusable. Leave until cool but still liquid.
5
In a separate bowl, whip the rest of the cream until it just starts to hold its shape. Fold into the chocolate and pour onto the biscuit base.
6
Chill for at least 3 hours. Wash and halve the strawberries and pile some in the centre of the torte. Serve the rest separately.