WHITE CHOCOLATE TORTE WITH A CRUMB CRUST

Preparation Method :

• Preheat oven to 180°C / 350°F / Gas mark 4.
• Grease a 9x10-inch cake tin and line with baking parchment.
• Beat butter and sugar until creamy. Gradually beat in eggs. Sieve and fold in flour and cocoa.
• Spoon the mixture into tin, smooth and bake for 15-20 minutes.
• Turn out, peel off lining paper and allow it to cool on a wire rack. With a sharp serrated knife, cut the cake horizontally into two layers.
• Wash the pan, grease and line again with baking parchment so paper comes slightly above sides. Place one sponge layer in tin.
• The Mousse: Soak gelatin in rum for 5 minutes. Place the bowl in a pan of hot water. Whisk half a cup of the milk with cornflour.
• Heat remaining milk with the sugar until dissolved and stir this into cornflour mixture.
• Return to pan and stir over medium heat until thickened and smooth. Remove pan from heat and stir in chocolate until melted.
• Fold in gelatin and stir until smooth. Whip cream until it just holds its shape, fold into mousse and pour over sponge base.
• Press half of the crumbs over bottom of pan, chill for about 20-30 minutes and then pour mousse mixture on top. When set, gently press the remaining crumbs on top and serve.