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Chocolate  Torte

INGREDIENTS (Serves 8-10)

For cake:

12 sweet digestive biscuits

55g butter, melted

2 egg whites

85g caster

250g plain chocolate

284ml double cream

2 tbsp brandy

DIRECTIONS

1. Crush biscuits to crumbs, with a rolling pin, in a plastic bag. Stir into butter until evenly mixed.
2. Press crumbs over the sides and base of a 20cm loose-bottom cake tin and chill the base.
3. In a mixing bowl over a pan of simmering water, whisk egg whites and sugar for about 5 minutes until the mixture forms a stiff meringue that stands in soft perks.
4. Break up the chocolate and melt in a small bowl over the pan of hot water left over from making the meringue.
5. Whip the cream until it just holds its shape
6. Fold the chocolate into the meringue then fold in the cream and brandy.
7. Pour over the base and smooth the top.
8. Chill for at least 4 hours until softly set.
9. Remove from the tin and slide on to a plate to serve.