Here's an easy to do recipe just perfect for November 1st.
The torte can remain in the freezer if you do not intend to use it the next day, but you may prefer to use a different kind of pan eg a one-time-use foil tray. If you're allergic to chocolate I believe you can substitute a white yoghurt bar -the kind my 'coeliac' sister uses instead, the sort that's used for coating yoghurt covered raisins)
White Chocolate and Brownie Torte (serves 10)
300g/11oz white chocolate, broken into pieces
600ml/1pint/2and half cups double (heavy) cream
250g/9oz rich chocolate brownies
(unsweetened cocoa powder, for dusting -optional)
1. Dampen the sides of a 20cm/8in springform tin (pan) and line with a strip of greaseproof paper. Put the chocolate in a small pan. Add 150ml/quarter pint/ two thirds cup of the cream and heat very gently until the chocolate has melted. Stir until smooth, then pour into a bowl and leave to cool.
2. Break the chocolate brownies into chunky pieces and sprinkle these over the base of the tin. Pack them down lightly to make a fairly dense base.
3. Whip the remaining cream until it forms peaks, then fold in the white chocolate mixture. Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture. Cover and freeze overnight.
4. Transfer the torte to the refrigerator about 45 minutes before serving to soften slightly. Decorate with a dusting of cocoa powder just before serving (optional) or with a topping of your own choice.
I usually make my own brownies with this recipe. It makes 12 but you only need half of it for the above torte.
175g/6oz/three quarter cup butter
40g/1 and half oz/6tbsp cocoa powder
2 eggs, lightly beaten
175g/6oz/1cup soft light brown sugar
2.5 ml/half tsp vanilla essence
115g/4oz/1cup chopped pecan or almond nuts- (I prefer almonds)
50g/2oz/half cup self-raising flour
1. Preheat oven to 180 deg C/350 deg F/Gas 4. Grease and line a 20cm/8in shallow cake tin (pan) with greaseproof paper. Melt the butter and stir in the cocoa powder. Set aside to cool.
2. Beat together the eggs, sugar and vanilla essence in a bowl, then stir in the cooled cocoa mixture with the nuts. Sift over the flour and fold into the mixture with a metal spoon.
3. Pour the mixture into the cake tin(pan) and bake in the oven for 30-35 mins, until risen. Remove from the oven (the mixture will still be quite soft and wet, but it cooks further while cooling) and leave to cool in the tin.
115g/4oz/ plain chocolate
15ml/1tbsp soured cream
Melt the chocolate and butter together in a pan and remove from the heat. Beat in the soured cream until smooth and glossy. Leave to cool slightly, and then spread over the top of the brownies. When set cut into pieces.