The richness of chocolate and the warmth of ginger make a great partnership in this super tasty torte. What’s more, it’s flourless, so gluten-free.
Serves: 10 – 12
Time: Preparation about 30 – 35 min; baking likewise; plus decorating time
Level: Quite easy
Need: A 20cm/8” round baking tin, ideally loose bottomed; acetate sheets (if making shards)
Ingredients for the torte
- Cocoa powder for lining and dusting (optional)
- 85g/3oz butter
- 125g/4½oz dark chocolate
- 2 tsp Ground ginger
- 2 small pinches of salt
- 125g/4½oz ground almonds
- 75g/2½oz Stem ginger, diced small
- 1 -2 Tbsp Stem ginger syrup
- 4 large eggs, separated
- 75g/2½oz caster sugar (golden or white)
- About 50g/1¾oz apricot jam or glaze
Ingredients for a filling/topping
- 125g/4½oz butter, softened
- 125g/4½oz full fat cream cheese
- 250g/9oz icing sugar
- 1 – 2 Tbsp Stem ginger syrup
- 125g/4½oz white chocolate
- 75g/2½oz dark chocolate
- About 20g/¾oz crystallised ginger, diced very small
1. Preheat the oven to 170°C / fan 150°C / 325°F /Gas 3. Butter the sides and bottom of the tin and add parchment to the bottom then dust lightly inside with cocoa powder.
2. Melt the butter and chocolate together in a bain marie. Add in 1 tsp ground ginger and a small pinch of salt. Stir well and leave to cool a little.
3. Stir in the ground almonds, ground ginger, diced stem ginger, ginger syrup and the egg yolks. Set aside.
4. Put the egg whites in a clean glass or metal bowl with another pinch of salt and whisk until soft peaks form. Gradually add the sugar with the second tsp of ground ginger and continue whisking until stiff peaks are formed.
5. Stir two tablespoons of the whisked egg whites into the chocolate mixture to loosen it then carefully fold in the rest, using a large metal spoon or sharp edged spatula.
6. Spoon the mixture into the prepared tin and gently level the surface. Bake for 30 – 35 minutes until risen and firm. The edges should start to pull away from inside the tin.
7. Cool in the tin. Warm the apricot jam with a little water and brush the top and sides of the torte, to seal in the crumbs. One option now is to dust the top with cocoa powder and serve. For a more adventurous option read on.
8. To make the filling & topping beat the butter and cream cheese together then sift in the icing sugar. Stir gently to mix, add in the syrup then beat more vigorously until smooth. Cool the melted white chocolate and stir in. Beat again until smooth.
9. You could just pipe or spoon this on top (you’ll have more than enough topping) or cut the torte in half horizontally and use half the mixture as a filling and half as a topping.
10. To make the chocolate shards, first lay out the acetate sheets. Cut the ginger into very small pieces then melt the chocolate on a bain marie. When I first did this I sprinkled the ginger pieces over the acetate then poured over the melted chocolate. It wasn’t easy to spread the chocolate as I wanted it. It may be better to pour out the chocolate first then sprinkle over the ginger pieces. Leave the chocolate to cool then break into shards. Add the shards to the side and/or top of your torte.
I hope you enjoy this lovely torte. If you want to see more chocolate cake recipes click here.
Here are some of my favourites that I’m sure you’ll love as well: