Velvet Chocolate Torte

great recipe

12 digestive biscuits
2oz (50g) butter
2 egg whites
3oz (75g) caster sugar
9oz (225g) plain chocolate
285ml double cream

1. Crush the biscuits.
2. Melt the butter, and stir in virtually all of the biscuit crumbs.
3. Press into the base of a loose bottomed 8in (20cm)tin.
   
4. In a bowl, over a pan of simmering water, whisk the egg whites and sugar for about 5 mins until it forms stiff peaks.
5. Whip the cream until it holds it shape.
6. Fold the chocolate into the meringue, followed by the cream.
7. Pour into the tin, smooth the top and sprinkle the remaining biscuit crumbs.
8. Chill for at least 4 hours, preferably overnight.
9. Just before serving, remove from the tin and slide onto a plate.

Simply delicious😉😊

thnxxxxxxx i tried its so tasty..............