You have no items in your shopping cart.
Line the base and sides of a 23cm springform tin with baking parchment. Melt the butter in a pan and tip the finely milled granola into a bowl and pour melted butter on top. Mix well. Spread evenly over the base of the prepared tin and press down with a spatula or back of a large spoon. Chill for 15 mins to set.
Using a vegetable peeler, shave approx. 2 tablespoons of chocolate by scraping down along the side of one of the bars. Put aside. This will be used to decorate the cake.
Break the remaining chocolate into a bowl. Pour in half of the cream. Place the bowl over a saucepan of simmering water. Make sure the bowl does not touch the water. Leave the chocolate to melt in with the cream. Do not stir. This may take 30 mins. Once melted, remove from heat, stir until smooth, then leave for 15 mins or until just beginning to thicken, stirring occasionally. Don’t allow it to cool completely or the cream won’t fold in evenly.
In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture. Pour over the granola base. Sprinkle the chocolate shavings on top and chill for 4-5 hours. Freeze the torte for 15 mins, then remove from the tin and serve.
I tore this recipe out of a food magazine a few years ago and unfortunately can’t tell which magazine it’s from. I think it might have been in the BBC Good Food magazine. So whoever you are that came up with this recipe, you’re a genius! I have been making this for family gatherings and it is guaranteed to get people asking for the recipe. It feeds approx. 16, its very rich but so good. If you would prefer to use a biscuit base instead of granola you can use 225g of digestive biscuits crushed. I have made this with a home made gluten free digestive biscuit base before now and its lovely. Will post the recipe for it shortly.