• Cara Goulding

Ginger & Chocolate Torte Recipe

So sometimes in life you just need a rich, decadent, chocolate dessert which is exactly what this torte gives your tastebuds. I have added ginger to give it a little kick but you could leave this out should you just wish to go with the full on chocolate experience.

Ingredients Torte

350g dark chocolate

2 tbsp Stone's Ginger wine

2 tsp ground ginger

250g unsalted butter

cocoa, for dusting

100g light muscovado sugar

140g caster sugar

75g ground almonds

5 eggs

40ml ginger syrup (from stem ginger jar)

50g chopped stem ginger


140g dark chocolate

2 tbsp Stone's Ginger wine

150ml double cream

25g unsalted butter

Putting it all Together

Heat the oven to 170c.

Put the chocolate, butter and ginger wine into a heatproof bowl and set over a pan of simmering water. Stir until melted and remove from heat.

Tip both the caster and muscovado into a large mixing bowl. Separate the eggs adding the yolks to the sugar bowl and the yolks to another bowl. Whisk the sugar and eggs yolks until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth.

In the egg yolk bowl and a pinch of salt and beat the eggs until just stiff.

Sift the ginger powder and almonds into the chocolate mixture and fold in using a large spoon. Add one-third of the egg whites and stir in. Add in the remaining yolks and fold until combined.

Lightly butter and line a 24cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out any excess.

Spoon half the chocolate mixture into the tin and spread level. Heat the stem ginger and syrup slightly before pouring on top of the chocolate. Spoon the remaining chocolate mixture over the ginger, spread level and pop in the oven to bake for an hour. Once cooked you should be able to stick a skewer in the middle and see moist crumb. Allow the cake to cool in the tin.

Once the cake has cooled it's time to make the ganache. Tip the chocolate, cream, butter and ginger wine into a heatproof bowl. Set the bowl over a pan of simmering water and stir until melted and smooth. Once done remove from the heat and allow to cool slightly.

Remove the torte from the pan and put on a plate, or stand. Spread the ganache on top and leave to set before serving.

*Disclaimer: I cut into this before the ganache had fully set so I got chocolate everywhere! Pop it in the fridge to set for a little bit before cutting in, unless you are a fan of chocolate floods!

Cara x

#chocolate #recipe #chocolatetorte #homemade #baking #sweet #sweettreat #cooking #gingerandchocolatetorte