I am on a chocolate roll now (excuse the pun), this is one of my favourite recipes, again so easy to make, but never fails to impress. the velvet smooth torte against the crispy hobnob base and topping is a match made in heaven.

 
I have made this for so many dinner parties and it always gets so many compliments.
 
Buon appetito.
Serves 8 – 10 Ready in 15 minutes, plus chilling
 
12 Hobnob biscuits
50g butter, melted
2 egg whites
85g caster sugar
250g plain chocolate
284ml double cream
2 tablespoons brandy
sifted icing sugar to decorate
single cream to serve, if you wish
 
In a large strong plastic food bag (I actually very carefully do it in a mixing bowl with the end of my rolling pin or put Luca in the garden to do this for me), crush the biscuits to crumbs with a rolling pin. Stir in the melted butter until evenly mixed. Reserve 2 tablespoons of the crumbs, then press the rest over the base of a 20cm loose-based cake tin and smooth down with the back of a large metal spoon. Chill the base while you are making the filing.
 
In a heatproof bowl set over a pan of simmering water, whisk the egg whites and sugar for about 5 minutes until they form a stiff meringue-like mix that stands in soft peaks.
 
Break up the chocolate and melt in the microwave on medium for 3 – 4 minutes or in a small bowl set over the pan of simmering hot water used to make the meringue. In a separate bowl, whip the cream until its just holds its shape.
 
Fold the melted chocolate into the meringue, followed by the cream and brandy. Pour into the tin and smooth the top. Sprinkle with the reserved crumbs and chill for at least 4 hours, or better still overnight, so it is softly set.
 
Just before serving, remove the torte from the tin, slide onto a plate and dust lightly with the icing sugar and in my case some glitter. Using a warm knife, cut into wedges and serve with a little cream on the side if you wish.
 
Tip 1 : Stores in the fridge for 2 days and can be frozen for up to 1 month.
 
Tip 2 : To remove the torte from the tin, balance it on a 400g can, then gently pull the sides of the tin down.
 
There is one big problem with this blog, all of you that I have impressed over the years with my desserts now know just how simple they are, but hey now you know I can look forward to you all having a go and making them for me.