Chocolate Malt Torte - cooking recipe

Ingredients

150 g milk chocolate
100 g butter
75 g toasted skinless hazelnuts
60 ml ovaltine
150 g digestive biscuits
75 g dried cranberries
45 g glace cherries
75 g pistachios
100 ml whipping cream

Preparation

In a double boiler, melt the milk chocolate and butter, then set aside to cool.
Combine the remaining ingredients (except the grated chocolate and cream) with the melted chocolate.
Whip the cream, then fold it into the mixture then pour it into a 24cm round cake tin lined with cling film.
Place in the fridge until firm enough to cut (about 4-5 hours). Dust lightly with a little cocoa powder (optional). Slice into thin slices and serve with ice cream or whipped cream.