Strawberry & white chocolate torte
- 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
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.
Put in the tin and spread evenly, pressing down firmly with back of a large metal spoon. Bake for 10 minutes. Leave to cool.
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.
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.
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.
Chill for at least 3 hours. Wash and halve the strawberries and pile some in the centre of the torte. Serve the rest separately.