Chocolate & ginger torte

Chocolate & ginger torte

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(7 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 10 mins

Skill level

Moderately easy

Servings

Serves 8 - 10

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
907
protein
10g
carbs
73g
fat
65g
saturates
35g
fibre
2g
sugar
72g
salt
0.18g

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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recipe from Good Food magazine, February 2011

Comments, questions and tips

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Comments

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Philia91's picture

I am making this this weekend for a birthday party but am a little confused by some of the comments below - lots of people talk about the 'tip' about adding icing sugar into the ganache, but I can't find anything in the recipe/tip/previous comments about how much to add and what stage etc.

PLEASE can someone explain to me what to do for the ganache topping, very confused! Great recipe and can't wait to try it, but don't want to mess up the topping... Hope someone can help before Saturday! Philia x

sarahandgavin's picture

Philia91, some bakers are recommending icing sugar to sweeten the ganache; others say the recipe as it stands works well to counter the sweetness of the cake nicely. I'd make the ganache, try it and it you'd like it sweeter, add a tablespoon of icing sugar at a time until its right for you. Let us know :)

tanyac032002's picture

Even though I forgot to add the butter, the cake stayed in one piece, was nice and soft and tasted good! I served it with vanilla ice cream which complimented the bitterness of the chocolate. Thumbs up with 190 calories less per serving! :o) I had the family over for dinner and they really enjoyed it too!

tanyac032002's picture

This is in the oven cooking as I type. I was really excited about it until I turned around and noticed the unused butter on the side!! :o/ Noooooo! I'll report back....

taste-dee's picture
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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!

lolly83's picture

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

cllewellin's picture

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

stonec0ld's picture
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Wow, so rich and tastes amazing!

I found ginger wine in my local supermarket

lauratreacy81's picture

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

nesshavanessa's picture
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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.

alicia-foodoholic's picture

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

eleanormayo's picture
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Delicious - ridiculously rich, but delicious nonetheless!!!

littleones59's picture
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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.

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

amye_123's picture
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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)

Philia91's picture

Hi, I am making this on Saturday for a birthday but can't seem to see anything about the icing sugar in the ganache? How much did you put in and at what stage of baking? Also, what is the benefit of adding icing sugar into the ganache? Hope you can help me out on this, rather stuck as to what to do haha.
Philia x

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