This delicious desert is easy to make guaranteed to appeal to just about everyone. If you can’t buy good quality brownies, use a moist chocolate sponge or make your own. For extra decoration, put a few fresh summer berries such as strawberries or raspberries around the edge or on the centre of the torte.
300g/11oz white vegan chocolate
Broken into pieces
600ml/1 pint 2 ½ cups double (heavy) soy cream
250g/9oz rich chocolate brownies
(Unsweetened) cocoa powder, for dusting
1.Dampen the sides of a 20cm/8in springform tin (pan) and line with a strip of greaseproof (waxed) paper. Put the chocolate in a small pan. Add 150ml/ ¼ pint/2/3 cup of the cream and heat very gently until the chocolate has melted. Stir until smooth, then pour into a bowl and leave to cool.
2.Break the chocolate brownies into chunky pieces and sprinkle these over the base of the tin. Pack them down lightly to make a fairly dense base.
3.Whip the remaining cream until it forms peaks, then fold in the white chocolate mixture. Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture. Cover and freeze overnight.
4.Transfer the torte to the refrigerator about 45 minutes before serving to soften slightly. Decorate with a light dusting of cocoa powder just before serving.