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, their measurements, 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.

Tried this recipe?

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 #simplybakeblog. 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.

Try these pies and tarts next!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.

Simply Bake

White Chocolate Torte

A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!
Author: Marsha
Prep Time: 45 minutes
Total Time: 45 minutes
Yields: 12 – 14 slices

Ingredients

For the Crust

  • ⅓ cup (75g) unsalted butter, melted
  • 2 ½ cups (250g) gingernut biscuits/gingersnaps crumbs

For the Mousse

  • 3 ½ cups (600g) white chocolate, coarsely chopped
  • 1 cup (240g) Greek style yogurt
  • 4 gelatine leaves
  • 2 ½ cups (600ml) double/heavy cream, whipped to soft peaks
  • Raspberries and chocolate chips, to garnish

Instructions

For the Crust

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

For the Mousse

  • 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.

Recipe 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:

Serving: 1sliceCalories: 256kcalCarbohydrates: 17gProtein: 3gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 6gCholesterol: 41mgSodium: 39mgSugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:




50 Comments

  3. 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

    Reply

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

    Reply

    1. 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

  8. 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

  9. 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 ♥

    Reply

    1. 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 🙂

      Reply

  10. 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

  13. “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

  21. 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