* 25g Butter
* 150g Shortbread Biscuits (crushed)
'''Torte Mixture'''

* 250g Good quality Dark Chocolate
* 300ml Double Cream
* 200g Ready to eat prunes
* 100ml Port
* 50g Caster Sugar
* 5g Icing Sugar - to finish

===Method===
* Melt the butter and mix with the crushed biscuits.
* Place into the bottom of the prepared cake tin, pushing down firmly to form an even, compact layer.
* Liquidise the prunes and port together until they form a thick paste.
* Whip the cream and caster sugar together until stiff (almost the same consistancy as the prune mixture.
* Gently fold the prune mixture into the whipped cream.
* Set up a bain-marie by filling a saucepan with water and placing a bowl over the top such that it doesn't quite touch the water. Bring the water to the boil.
* Now break the chocolate into small chunks and put into the bowl. Melt slowly stirring so as not to let it burn.
* Once the chocolate is melted, fold into the rest of the ingredients before it gets too cold.
* Pour the mixture over the top of the biscuit base. Transfer to the fridge for a few hours to set.
'''Finishing'''
# Once set, the torte can be lifted from the cake tin and transferred to a serving plate.
# Dust with icing sugar.
# Enjoy.

______________________________