Birthday/ No-Bake Recipes/ Pies, Tarts & Crumbles/ Summer

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.

Scroll down for the FULL printable recipe. ๐Ÿ™‚

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 donโ€™t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. Iโ€™d love to see! ♥

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

White Chocolate Torte - A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips! #whitechocolate #chocolaterecipes #nobakerecipes #torte

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Enjoy!

5 from 1 vote
White Chocolate Torte
Prep Time: 45 mins
Total Time: 45 mins
Yields: 12 - 14 slices
Calories: 611 kcal
A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!
Print
Ingredients
For the Crust
  • 1/3 cup unsalted butter 75g, melted
  • 2 and 1/2 cups gingernut biscuits/gingersnaps crumbs 250g
For the Mousse
  • 3 and 1/2 cups white chocolate 600g, chopped into small pieces
  • 1 cup Greek style yogurt 240ml
  • 4 gelatine leaves
  • 2 and 1/2 cups heavy cream 600ml, 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. 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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44 Comments

  • Reply
    Sharee @ Savory Spicerack
    28th June 2016 at 5:01 pm

    I look your recipes! This looks amazing! Can’t wait to try it! Pinned!

  • Reply
    Marisa Franca @ All Our Way
    28th June 2016 at 6:18 pm

    Your torte is gorgeous!! I can almost taste the smooth creamy taste. Our family also likes white chocolate — great recipe. Thank you for sharing.

  • Reply
    Immaculate
    28th June 2016 at 6:42 pm

    What a beautiful looking Torte. I especially love the fact that you included some white chocolate in the mix. Love it! Thanks for sharing.

    • Reply
      Marsha
      28th June 2016 at 6:43 pm

      Thanks, Immaculate!

  • Reply
    Kathrina
    28th June 2016 at 7:12 pm

    This looks beautiful, and most importantly, delicious! I love that it uses Greek Yogurt too! I have a big container in my fridge right now since I made tzatziki recenty, and now I’ll have a use for the rest! Can’t wait to try it!

    • Reply
      Marsha
      28th June 2016 at 7:29 pm

      Thanks, Kathrina!

  • Reply
    Sarah @ What Sarah Bakes
    28th June 2016 at 7:38 pm

    Marsha, this looks heavenly! I agree, gingernut and white chocolate were made for each other โ˜บ๏ธPinned!

    • Reply
      Marsha
      29th June 2016 at 8:12 am

      Thanks, Sarah! ๐Ÿ™‚

  • Reply
    Klauss
    28th June 2016 at 8:01 pm

    Great texture! Seems incredibly light and airy. Sure one piece will not be enough ๐Ÿ™‚

    • Reply
      Marsha
      29th June 2016 at 8:15 am

      Thanks, Klauss! ๐Ÿ™‚

  • Reply
    Sammie
    29th June 2016 at 8:13 am

    This looks so good. I saw it on Google + and had to come over and have a look. Fabulous! Pinned so it can be made.

    • Reply
      Marsha
      29th June 2016 at 8:24 am

      Thanks, Sammie! I hope you enjoy! ๐Ÿ™‚

  • Reply
    Shelby @ Go Eat and Repeat
    29th June 2016 at 12:27 pm

    This recipe is akin to that of a cheesecake- the hardest part is just waiting for it to cool down! I love that you put Greek yogurt in it, makes it SO SO creamy!

  • Reply
    Linda @ Today She Loves
    29th June 2016 at 1:24 pm

    Wow, talk about outdoing yourself! This looks great!

  • Reply
    grace
    29th June 2016 at 2:14 pm

    what an amazing texture! i happen to enjoy white chocolate above all other chocolates, no contest. this is mouthwatering!

  • Reply
    Sandra Garth
    30th June 2016 at 1:42 pm

    I’m more partial to white chocolate as well and look forward to trying this!

  • Reply
    Demeter | Beaming Baker
    30th June 2016 at 2:49 pm

    “or just make it for yourself to keep going back for a slice” <— truth right there. Because who would honestly want to share this? Marsha, I can't even begin to tell you how much this torte and these photos are an absolute feast for the eyes. Stunning photography. And this is why I love Marsha'a Baking Addiction. Just sayin'. <3 Pinning, how could I resist? xoxo

    • Reply
      Marsha
      1st July 2016 at 5:04 pm

      Thanks so much, Demeter! You’re too kind! ๐Ÿ™‚

  • Reply
    Megan - The Emotional Baker
    30th June 2016 at 4:35 pm

    Yes! White chocolate is the best – & paired with gingersnaps?!? Oh boy, I’m sure this is one amazing treat ๐Ÿ™‚

    • Reply
      Marsha
      1st July 2016 at 5:04 pm

      Thanks, Megan! ๐Ÿ™‚

  • Reply
    Natalie | Natalie's Food & Health
    1st July 2016 at 2:23 pm

    Love it! Love it! Love it! <3 Gingernut biscuits and white chocolate mousse combination sound so delicious. And I can imagine freshness of raspberries in every bite of this cake. Pinning this! ๐Ÿ™‚

    • Reply
      Marsha
      1st July 2016 at 5:02 pm

      Thanks, Natalie! ๐Ÿ™‚

  • Reply
    Amanda
    2nd July 2016 at 2:00 pm

    Not only does this look delicious, but it looks very elegant too. So creamy! The white chocolate filling and ginger biscuit crust sound wonderful together.

  • Reply
    Natalia
    2nd July 2016 at 10:41 pm

    Hey Marsha! I’d love to make this recipe, but unfortunately I don’t think I can find gelatin leaves where I live (South America) Can I replace them with granulated gelatin? If so, how much do I need? Thanks a lot , and Keep with this amazing blog ! Hugs from Argentina โ™ฅ

    • Reply
      Marsha
      2nd July 2016 at 10:53 pm

      Thanks so much, Natalia! The powdered gelatine that comes in sachets (about 12g) is completely fine to use. 1 sachet equals 4 gelatine leaves. Follow the directions according to the packaging, then add to the recipe as normal ๐Ÿ™‚

      • Reply
        Natalia
        4th July 2016 at 1:21 am

        I will totally make it now! Thanks for your reply, you rock ! Hugs!

        • Reply
          Marsha
          4th July 2016 at 6:42 pm

          No problem, enjoy!

  • Reply
    Cheyanne @ No Spoon Necessary
    3rd July 2016 at 11:54 am

    Since I’m allergic to cocoa, white chocolate anything is my jam.. and legit, the combo of white chocolate and raspberries (or strawberries) is my favs! So I’m LOOOOOVING this torte! The biscuit crumb base sounds amazing! Cheers!

    • Reply
      Marsha
      3rd July 2016 at 5:09 pm

      Thanks, Cheyanne!

  • Reply
    Shadi Hasanzadenemati
    4th July 2016 at 8:52 pm

    Gorgeous photos and I absolutely love how you make desserts look so easy! And that silky smooth surface is calling my name!!

    • Reply
      Marsha
      4th July 2016 at 8:53 pm

      Thanks, Shadi! ๐Ÿ™‚

  • Reply
    Sue Tuohy
    7th August 2016 at 8:06 am

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

    • Reply
      Marsha
      7th August 2016 at 9:49 am

      Thanks, Sue! Enjoy!

  • Reply
    Veronica
    29th October 2016 at 4:03 pm

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

    • Reply
      Marsha
      29th October 2016 at 8:13 pm

      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.

  • Reply
    Jane
    10th January 2017 at 1:30 am

    What are gingernut biscuits? Can you use all gingersnaps?

    • Reply
      Marsha
      10th January 2017 at 9:35 am

      Gingernut biscuits is what we have in the UK instead of gingersnaps, they’re basically the same ๐Ÿ™‚

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