Now if you'd been watching The Great British Bake Off you'll know that tortes are very in and this one will grace the best of tables but with the minimum of effort.
No 2 hours 45 minutes to make it here....it's ready to chill in 30 minutes (plus the freezing time for the base) and serves 8.
Melt the butter in a large saucepan, add the biscuits and mix well. Butter an 18cm loose-based round tin and press the biscuits into the base using the back of a spoon or your hands. Freeze until cold.
Meanwhile, melt the white chocolate in a bowl set over a saucepan of simmering water or in short blasts in the microwave - be careful, white chocolate burns very easily. Once the chocolate has melted, leave to cool.
Whisk the cream until you can leave a ribbon-like trail for a couple of seconds. If your cream is very cold, leave it to warm up a little so it doesn't make the chocolate seize. The thicker you whisk the cream the more solid the torte will be.
Add 2 tbsp of the whipped cream to the white chocolate and stir it in. Pour the rest of the chocolate into the cream and mix well. Pour into the tin and chill until firm.
Make the sauce by putting all the ingredients in a saucepan with 250ml water and bring to a simmer, stirring. Simmer until the mixture thickens enough to draw a line through it on the back of a wooden spoon and then cool. Use some to decorate the top of the torte and re-warm the rest when ready to serve.
