Lovely Layered Triple Chocolate Torte (GF)

Instructions

1. Take a non-stick springform tin (23cm is ideal) and lightly grease the base of the tin with butter or oil.
2. Crush the gluten free biscuits in a small blender, blitzing them lightly so they are coarse crumbs rather than too fine and sand-like - I use this mini blender, very handy piece of kit plus it's cheap and small to store. Then place the butter in a small bowl and microwave it until melted, use 15 second blasts, stirring in between. Add the biscuit crumbs to a mixing bowl, along with the sifted cocoa powder, then pour the melted butter on top. Give everything a really good stir to combine fully.
3. Tip the biscuit mix into the springform tin and use a fork to firmly press the mixture down, creating a nice even base layer. Pop into the fridge for 30 minutes to set.
4. Break the 150g milk chocolate into small pieces and place in a small bowl - microwave in 30 second blasts, stirring into between, until the chocolate is melted. Now in a second, larger bowl measure out 225ml of the cream use an electric whisk to beat the cream until it forms soft peaks. Pour the chocolate into the bowl with the cream and use a spatula to fold the chocolate into the cream, taking care to keep as much air in the mixture as possible while you fold until they are combined into a milk chocolate mousse.
5. Take the tin out of the fridge and pour the milk chocolate mousse onto the biscuit base, using a small metal palette knife or spatula to spread the mixture our evenly and smooth the top. Return the tin to the fridge for 30 mins.
6. Repeat steps 4 and 5 with the white chocolate and a further 225ml of cream. Once you return the tin to the fridge with the white chocolate mousse, chill for one hour to ensure everything is well set.
7. The chocolate ganache topping is very simple - finely chop the dark chocolate and place into a small bowl. Heat the remaining 130ml of cream until almost boiling (do not allow to boil) and then pour the hot cream into the bowl with the chocolate. The chocolate should be covered by the cream. Allow to sit for 3 minutes and then whisk with a fork until the ingredients have combined and turned into a glossy. smooth chocolate ganache.
8. Take the tin out of the fridge and carefully remove the torte from the tin and transfer onto a wire rack over a tray or non-stick mat (to catch the ganache run off). You may wish to carefully run a palette knife around the edge of the tin before you pop it open to ensure the edges don't stick, but you can easily smooth them down with a knife once you have done the transfer. I found using a large cooking spatula helped with loosing the biscuit base from the tin base, then it should simply slide off onto the rack.
9. The ganache will now have cooler slightly, but should still be nice and runny. Carefully drizzle it all over the top of the torte, allowing it to run down the sides to create a nice drip effect (or covering the side entirely if you prefer). Sprinkle your sugar decorations on top of the torte (if using truffles, wait until serving before you place these on as you'll want the torte to be fully set), then leave torte in a cool place for 1 hour to all the ganache to set.
10. After this time, carefully slide the gluten free triple chocolate torte onto the serving plate and place in the fridge (min 1 hour) until dessert time! Enjoy :).