Bar One, Amarula & Tennis Biscuit Chocolate Torte - torte

Method

• Preheat oven to 150'C.
• Place your crushed Tennis Biscuits into a bowl. Add the Amarula until the mixture is thoroughly coated but not too soggy.
• Place on a baking sheet and pop into the oven for 30 minutes or until the crumble has completely dried out.
• While this is baking, place the slivered almonds in a pan and toast until lightly golden.
• Remove from the heat and transfer to a cool bowl.
• Melt the Bar-One in a heat-proof bowl set over a pot of lightly simmering water, stir until completely melted and smooth and remove from the heat.
• Beat the egg yolks with half the icing sugar and granulated sugar until light in colour and thick in consistency.
• Beat in the vanilla essence, melted butter and chocolate.
• Sift in the flour, cornflour and fold well into the mixture.
• Whisk the egg whites in a separate bowl to stiff peak.
• Slowly incorporate the remaining icing sugar, tablespoon by tablespoon, maintaining the peak of the egg white mixture.
• Carefully fold into the chocolate mixture.
• Pour into a greased, 20cm springform pan.
• Pop into the oven and bake for 35-40 minutes. The cake should form a beautiful flaky crust on top while remaining moist and light in the middle.
• While the cake is baking melt the Bar-One for the sauce in a heat-proof bowl set over a pot of lightly simmering water, stir until completely melted and smooth, slowly stir in the cream and remove from the heat.
• When the cake is done, allow it to stand for a few minutes before turning out onto a cooling rack.
• Place onto a serving plate or cake stand, top with the Amarula and Tennis Biscuit crumble, the toasted slivered almonds and drizzle generously all over with the sticky Bar-One sauce - delicious!