Chocolate & ginger torte

Chocolate & ginger torte

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(11 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

More effort

Serves 8 - 10

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal907
  • fat65g
  • saturates35g
  • carbs73g
  • sugars72g
  • fibre2g
  • protein10g
  • salt0.18g
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  • 250g unsalted butter, diced, plus extra for the tin
  • cocoa, for dusting
  • 350g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tbsp Stone's ginger wine
  • 140g caster sugar
  • 100g light muscovado sugar
  • 5 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 75g ground almonds
  • 1 tsp ground ginger
  • 1 heaped tbsp ginger preserve

For the ganache icing

  • 140g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 150ml double cream
  • 25g unsalted butter
  • 2 tbsp Stone's Ginger wine


  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.

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Comments, questions and tips

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27th Dec, 2016
After reading other reviews I more than doubled the ground ginget and doubled the ginger preserve and still could barely taste it was supposed to be ginger flavoured. Was very dense and fudgey. Others said they liked it, but I wouldn't make it again.
Cherrr's picture
27th Nov, 2015
Favorite torte of my family)
25th Jun, 2015
This is a super heavy dessert! I added apricot marmalade to the ganache and it worked beautifully. I also decorated it with grapes and that also added a nice crispy texture... we had it with tea but I'd rather have espresso to wash it down! it's dense and very chocolaty!
sassassassas's picture
10th Oct, 2014
Worth the full 5 stars! Served at a dinner party: 4 adults and 4 young children. It was enjoyed by everyone. I followed the recipe exactly. Next time, I'm going to increase the amount of ginger preserve as others have suggested.
26th Nov, 2013
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
sassassassas's picture
24th Sep, 2014
Philia91, some bakers are recommending icing sugar to sweeten the ganache; others say the recipe as it stands works well and counters the sweetness of the cake nicely. I'd make the ganache, try it and if you'd like it sweeter, add a tablespoon of icing sugar at a time until its right for you. Let us know :)
30th Oct, 2013
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!
29th Oct, 2013
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
21st Jan, 2013
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!
12th Dec, 2012
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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