Natures Source Rocky Road CHOCOLATE & STRAWBERRY TORTE Recipe

Ingredients

Preheat oven to 180C .
Lightly spray bottom of 20-22cm round cake pan with cooking spray;
line bottom with parchment paper. Spray paper and side of pan with cooking spray.
Keep aside 1/2 cup of the chocolate for glaze; place remaining chocolate in top of double boiler.
Stir in yogurt until chocolate is coated.
Heat in double boiler over simmering water, stirring frequently, until melted.
Stir in NATURES SOURCE LUXURY ROCKY ROAD GRANOLA CLUSTERS and egg whites until well blended.
Pour batter into pan.
Bake 15 to 20 minutes or until side of torte has risen and center is shiny but firm when touched (if center rises, torte has been overbaked).
Cool in pan on wire rack, about 30 minutes (as torte cools, side will pull away from pan and torte will slightly sink).
Refrigerate until chilled.
Melt rest if chocolate in Double Boiler,
Place wire rack upside down over pan; turn rack and pan over. Remove pan and parchment paper. Pour chocolate mixture over torte; spread over top and side. Slide torte onto serving plate.
Before serving, garnish tray with strawberries and mint.
Cut torte into wedges with warm, dry knife, cleaning knife between cuts.