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


  • 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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4th Dec, 2012
I have just made this and want to freeze it for Christmas, can I freeze it with the ganache icing?
9th Feb, 2012
Wow, so rich and tastes amazing! I found ginger wine in my local supermarket
28th Nov, 2011
Is there any good alternative to the ginger wine? I can't find it!
24th Jun, 2011
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.
8th Jun, 2011
Thinking about making this, but is it worth the calories???
6th Mar, 2011
Delicious - ridiculously rich, but delicious nonetheless!!!
littleones59's picture
1st Mar, 2011
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.
28th Feb, 2011
Lovely and rich. Went down well after a lunch party. Also used the icing sugar in the ganache. Served with cream.
9th Feb, 2011
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)
26th Nov, 2013
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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