Desserts Fruity Chocolate Torte

Fruity Chocolate Torte

Ingredients

  • 300g 70% dark chocolate, roughly chopped
  • 3 x 165g jars Colman’s apple sauce
  • 100g crème fraiche
  • 150g blackberries

Method

  1. Line the base of a 20cm tin with parchment paper.
  2. Heat the chocolate until melted.
  3. Tip the apple sauce into a blender and blitz until smooth.
  4. Add the melted chocolate and blitz until combined.
  5. Pour into the lined tin and freeze for 2 hours.
  6. Decorate with the crème fraiche and serve with blackberries.