White Chocolate Torte

• Baking & Spices

  • 1 Raspberries and chocolate chips
  • 3 1/2 cups White chocolate

• Snacks

  • 2 1/2 cups Gingernut biscuits /gingersnaps crumbs

• Dairy

  • 1/3 cup Butter, unsalted
  • 1 cup Greek style yogurt
  • 2 1/2 cups Heavy cream

• Other

  • 4 Gelatine leaves

Found on marshasbakingaddiction.com

Ingredients

• 1/3 cup (75g) unsalted butter, melted
• 2 and 1/2 cups (250g) gingernut biscuits /gingersnaps crumbs
• 3 and 1/2 cups (600g) white chocolate , chopped into small pieces
• 1 cup (240ml) Greek style yogurt
• 4 gelatine leaves
• 2 and 1/2 cups (600ml) heavy cream, whipped to soft peaks
• Raspberries and chocolate chips, to garnish

Directions

• Grease the base and sides of a 9-inch springform pan . Set aside.
• Mix together the biscuit crumbs and melted butter. Press the crumbs into the prepared pan, and chill whilst preparing the filling.
• In a heat-proof bowl over a pan of very gently simmering water (making sure the water doesnt touch the bowl), add the white chocolate and stir occasionally. Be careful not to overheat the chocolate or it will seize and become lumpy. Once melted, remove from the heat, and allow to cool slightly.
• Place the gelatine into a heatproof bowl. Add 4 tablespoons of cold water and soak for 10 minutes until soft, then place over a saucepan of simmering water until dissolved.
• Stir together the melted chocolate and yogurt. Stir in the gelatine, then fold in the whipped cream. Pour the mixture over the biscuit crumb base, and spread out evenly. Chill for at least 4 hours or overnight.