Chocolate & ginger torte

This decadent dessert with a triple-ginger hit is a chocoholic's dream

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Good Food

7 ratings 5

Recipe by Good Food

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 25 mins

Cook 1 hr 10 mins

Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

PER SERVING

907 kcalories, protein 10g, carbohydrate 73g, fat 65 g, saturated fat 35g, fibre 2g, sugar 72g, salt 0.18 g

Recipe from Good Food magazine, February 2011.

Latest comments and suggestions

amye_123

09 February 2011

amye_123 rated and commented on this recipe

Just served this last night at a dinner party and it went down fantastically well!!!! Super rich and decadent-not for the faint hearted! Very easy to make but would def recommend adding icing sugar to the ganache to sweeten up and of course serve with vanilla ice cream.....enjoy :o)

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Katielowe

28 February 2011

Katielowe rated and commented on this recipe

Lovely and rich. Went down well after a lunch party. Also used the icing sugar in the ganache. Served with cream.

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mandy

01 March 2011

mandy rated and commented on this recipe

Loved this! It was not very gingery though, maybe I will add more ground ginger next time. Made the genache without the icing sugar, the bitterness of the chocolate went well with the sweetness of the torte.

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Belkey

06 March 2011

Belkey rated and commented on this recipe

Delicious - ridiculously rich, but delicious nonetheless!!!

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Ali

08 June 2011

Ali commented on this recipe

Thinking about making this, but is it worth the calories???

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vlbness

24 June 2011

vlbness rated and commented on this recipe

I loved this! Very easy to make, however i did put more ginger preserve In than recommended as it wasn't gingery enough for me and could barely taste it. I also swapped the dark chocolate with white chocolate in the genache and added icing sugar too. The white chocolate balances out the bitterness of the torte. And to Ali : It is worth the calories as you cant have a lot of it anyway as it's too rich and sickly to do so.

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laurat

28 November 2011

laurat commented on this recipe

Is there any good alternative to the ginger wine? I can't find it!

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Stonec0ld

09 February 2012

Stonec0ld rated and commented on this recipe

Wow, so rich and tastes amazing! I found ginger wine in my local supermarket

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Fenton

04 December 2012

Fenton commented on this recipe

I have just made this and want to freeze it for Christmas, can I freeze it with the ganache icing?

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dreamsofcake

12 December 2012

dreamsofcake commented on this recipe

I am thinking of making this using the chocolate ganache that has been sitting in my freezer since my last baking session, so Fenton, yes I would assume it is ok to freeze, so long as it is well covered

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Taste-Dee

21 January 2013

Taste-Dee rated and commented on this recipe

This cake was gorgeous! The texture was just fantastic and it wasn't hard to make. I used more than a tbsp of ginger conserve, opting instead for dollops spaced out, before pouring on the remainder of the cake mix, making it a tad more gingery. It is intensley chocolatey though so it could definately feed 10 if not more!

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Ingredients

250g unsalted butter , diced, plus extra for the tin
cocoa , for dusting
350g dark chocolate , chopped
2 tbsp Stone's Ginger wine
140g caster sugar
100g light muscovado sugar
5 eggs , separated
75g ground almonds
1 tsp ground ginger
1 heaped tbsp ginger preserve

FOR THE GANACHE ICING

140g dark chocolate , finely chopped
150ml double cream
25g unsalted butter
2 tbsp Stone's Ginger wine

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Difficulty and servings

Serves 8 - 10

Preparation and cooking times

Prep 25 mins

Cook 1 hr 10 mins

Ingredients

250g unsalted butter , diced, plus extra for the tin
cocoa , for dusting
350g dark chocolate , chopped
2 tbsp Stone's Ginger wine
140g caster sugar
100g light muscovado sugar
5 eggs , separated
75g ground almonds
1 tsp ground ginger
1 heaped tbsp ginger preserve

FOR THE GANACHE ICING

140g dark chocolate , finely chopped
150ml double cream
25g unsalted butter
2 tbsp Stone's Ginger wine

PER SERVING

907 kcalories, protein 10g, carbohydrate 73g, fat 65 g, saturated fat 35g, fibre 2g, sugar 72g, salt 0.18 g

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

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