WHITE CHOCOLATE TORTE RECIPES

Steps:

• Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.
• Place 3 ounces white chocolate and 1/4 cup half & half in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Stir in 3/4 cup half & half. Set aside.
• Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
• Combine remaining sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating until well mixed.
• Combine flour, baking powder and salt in another bowl. Add flour mixture alternately with chocolate mixture, beating at low speed until well mixed. Gently stir beaten egg white into flour mixture.
• Spread batter into prepared pans. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
• Place 1/4 cup half & half and 3 ounces white chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 15 minutes.
• Beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in raspberry filling.
• Combine cooled chocolate mixture, 1/4 cup butter and enough powdered sugar for desired frosting consistency in another bowl. Beat at medium speed, scraping bowl often, until creamy.
• Cut each cake layer in half horizontally using serrated knife. Place 1 split cake layer on serving plate; spread with 1/3 filling. Repeat with remaining cake layers and filling, ending with cake layer. Frost top and sides of torte with frosting. Garnish with chocolate curls.

Steps:

• Line the base and sides of a 20.5cm (8in) round, 6.5cm (2½in) deep springform tin with non-stick baking parchment or greaseproof paper.

  Melt the butter in a pan. Whiz biscuits in a food processor until finely crushed. Tip the crumbs into a bowl and stir in melted butter. Spread over the base of the prepared tin and press down. Chill for 15min to set.

  Chop 700g (1½lb) of the chocolate and put with half the cream into a bowl over a pan of barely simmering water, making sure the base doesn't touch the water. Leave the chocolate to melt but don't stir it - this might take as long as 30min. Once melted, remove from heat, stir until smooth, then cool for 15min or until just beginning to thicken, stirring occasionally.

  In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture. Pour over the biscuit base and chill for 3hr.