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White Chocolate Torte

White Chocolate Torte – A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!

White Chocolate Torte topped with chocolate chips and raspberries served on a white cake stand.

I absolutely love white chocolate. As a kid, I would always reach for it more often than milk chocolate. I know, crazy huh? So, today I’m indulging my inner child with this white chocolate torte!

I absolutely love the gingernut biscuit crumb base paired with the white chocolate. They just go together so well, and tastes incredibly delicious. If you’re a chocolate lover like me, you have got to try this torte. Right now.

This white chocolate torte is deliciously creamy, and so decadent. I garnished my torte with fresh raspberries and chocolate chips, but you could go for some milk or dark chocolate melted and drizzled on. It’s entirely up to you!

How to make White Chocolate Torte

Ingredients you’ll need:

  • Unsalted butter
  • Gingernut biscuit/Gingersnap crumbs
  • White chocolate
  • Greek-style yogurt
  • Gelatine leaves
  • Heavy cream

To make this torte, mix together the biscuit crumbs and melted butter. Press the crumbs into a greased 9-inch springform pan, and chill whilst preparing the chocolate filling.

Add the white chocolate to a large microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Allow to cool slightly.

Place the gelatine into a heatproof bowl. Add 4 tablespoons of cold water and soak for 10 minutes until soft, then place in the microwave and heat until dissolved.

Stir together the melted chocolate and yogurt. Stir in the gelatine, then fold in the whipped cream. Pour the mixture over the biscuit crumb base, and spread out evenly. Chill for at least 4 hours or overnight.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

White Chocolate Torte topped with raspberries and chocolate chips with a slice cut out.
White Chocolate Torte topped with raspberries and chocolate chips served on a white cake stand with a slice removed.
A slice of White Chocolate Torte served on a white plate with chocolate chips and raspberries.

This White Chocolate Torte is:

  • super quick and easy to throw together
  • incredibly creamy and indulgent
  • loaded with white chocolate
  • perfect for all special occasions

How long will this white chocolate torte last? This torte and any leftovers can be covered and stored in the fridge for up to 3 days.

Can I freeze this torte? Yes! This torte can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A slice of White Chocolate Torte topped with raspberries and chocolate chips served on a white plate with a fork.

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White Chocolate Torte

White Chocolate Torte

Yield: 12 - 14 slices
Prep Time: 45 minutes
Total Time: 45 minutes

A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!

Ingredients

For the Crust

  • 1/3 cup (75g) unsalted butter, melted
  • 2 and 1/2 cups (250g) gingernut biscuits/gingersnaps crumbs

For the Mousse

  • 3 and 1/2 cups (600g) white chocolate, coarsely chopped
  • 1 cup (240g) Greek style yogurt
  • 4 gelatine leaves
  • 2 and 1/2 cups (600ml) heavy cream, whipped to soft peaks
  • Raspberries and chocolate chips, to garnish

Instructions

For the Crust

  1. Grease the base and sides of a 9-inch springform pan. Set aside.
  2. Mix together the biscuit crumbs and melted butter. Press the crumbs into the prepared pan, and chill whilst preparing the filling.

For the Mousse

  1. Add the white chocolate to a large microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Allow to cool slightly.
  2. Place the gelatine into a heatproof bowl. Add 4 tablespoons of cold water and soak for 10 minutes until soft, then place in the microwave and heat until dissolved.
  3. Stir together the melted chocolate and yogurt. Stir in the gelatine, then fold in the whipped cream.
  4. Pour the mixture over the biscuit crumb base, and spread out evenly. Chill for at least 4 hours or overnight.

Notes

Leftovers can be covered and stored in the fridge for up to 3 days. This torte can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 256Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 39mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Aziz Kaur

Friday 13th of December 2019

Hi! Are gelatine leaves the same as gelatin sheets?

Marsha

Friday 13th of December 2019

Yes.

Jo

Friday 14th of June 2019

Hi there! I love your recipes so thank you for so many great ones! I just wondered whether you think this would work with gluten free ginger nut biscuits, as my mum is gluten intolerant?

Many thanks, Jo

Marsha

Friday 14th of June 2019

Hi Jo! Gluten-free biscuits should work just fine. Enjoy! :)

Jane

Tuesday 10th of January 2017

What are gingernut biscuits? Can you use all gingersnaps?

Marsha

Tuesday 10th of January 2017

Gingernut biscuits is what we have in the UK instead of gingersnaps, they're basically the same :)

Veronica

Saturday 29th of October 2016

So disappointed made this and followed the recipe completely but when folding in the cream the mixture turned lumpy and awful!!

Marsha

Saturday 29th of October 2016

Hi Veronica. How whipped was your cream? Be sure it was at soft peaks and not stiff peaks. As I can't see what went wrong, I can't really be of much help as this hasn't happened to me.

Sue Tuohy

Sunday 7th of August 2016

Looks amazing. Going to try and make it for my sons 21st birthday. Thanks for sharing it!!

Marsha

Sunday 7th of August 2016

Thanks, Sue! Enjoy!

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