Chocolate torte filling
300ml cream
2tbsp caster sugar
300g dark choc
50g melted butter
50g white choc
2-3tbsp milk
Now the white chocolate bit is just blobbed on top and swirls made but the instructions are to heat 150ml of the cream with the sugar then add the dark chocolate to melt. Then you heat remaining cream with white chocolate. Stir some milk into dark choc to make smooth.
Pour dark choc onto biscuit base then put blobs of white choc on top and swirl. Then put in fridge and set.

My concern is that the ratio of cream to white choc is way out and will be runny and the dark to solid. 50g of white choc to 150ml of cream?? 300g of dark choc to the sMe amount of cream?

It's from the dream Christmas magazine November.

I am a fairly confident cook but for some reasons this didn't seem right but I haven't made torte before.

Abandon that and do this......
http://www.bbc.co.uk/food/recipes/velvet_chocolate_torte_42806

THE most lovely choccy mousse cake ever.....by Queen Mary Berry
You can even watch the Food and Drink Xmas programme on I player to watch her do it....Divine!

I made a big one, froze it, semi thawed and used a cutter to make a few small individuals. Saved the rest in the freezer for later, topped the little ones with raspberries and shaved chocolate.
Guests went bonkers for them!

thank you idid see this one but was trying to avoid the eggs as the other one is very simple. Did Mary berry's have a lovely soft texture or was it quite firm and think?
i made half the amount of the recipe i have just with dark chocolate to see how it comes out .... very rich and sets quite firmly so i might adjust the cream amounts and add a bit more.

Really mousse like, needs to be very chilled to serve...lush!

Really mousse like, needs to be very chilled to serve...lush!

Hmm, not sure why you would add milk to the chocolate to make smooth. If melted correctly it should take a smooth consistency anyway.
Other than that, it sounds ok. Reminds me I should probably make a torte again soon :-)