After my Chocolate Truffle Torte with Raspberries proved so popular I decided to make a ginger version with a few tasty extras. This one has a biscuit base. It’s rich and yummy, just like its predecessor, but it also has a nice bit of gingery warmth.
Serves: 12 slices
Time: The base – 20 minutes. For the torte about an hour then overnight in the fridge
Level: Moderately easy
Need: 20cm/8” round tin – spring form or loose bottomed and some strips of acetate. (If you don’t have any acetate, don’t worry, just take more care when you release the torte from the tin later.)
- 250g/9oz biscuits: digestives or ginger nut
- 1 – 2 tsp ground ginger
- 75g/2¾oz butter
- 25ml/¾oz golden syrup or ginger syrup from a 350g jar of stem ginger
- 50g/1¾oz dark chocolate (only if you intend coating the base)
- 250g/9oz dark chocolate
- 40ml/1½fl oz golden syrup or ginger syrup from the jar
- 725ml/25fl oz double cream
- 125g/4½oz stem ginger, sliced
1. Line the base and sides of the tin with parchment.
2. Crush the biscuits either in a food processor or by hand with a rolling pin. Stir in the ground ginger. (If you use ginger nut biscuits you may want to reduce the ground ginger – or just enjoy a bigger “hit” of ginger.)
3. Melt butter & syrup in a saucepan over a low/medium heat. (Avoid boiling it.) Pour it into the dry mixture and stir well until it has all been coated. Press the mixture firmly into the lined tin. (You could simply put this in your fridge until the next stage, but I prefer to bake mine as I think it sets it better.) Bake at 160°C / fan 180°C / 320°F for 10 min. Leave to cool.
4. This bit is optional. I was concerned in case the torte mixture would make the lovely crisp base go soggy so I melted about 50g/1¾oz dark chocolate and brushed it onto the base. I’m not sure if it did what I wanted, but no one is going to complain about another layer of chocolate are they?
5. Now for the actual torte: melt the 250g/9oz of chocolate with the syrup and 150ml/5¼fl oz of the cream. Leave to cool.
6. Meanwhile, in a large bowl, whisk the remaining cream until it holds its shape.
7. Fold in the cooled melted chocolate using a large metal spoon. Set aside enough slices of ginger for your decoration and stir the rest into the mixture.
8. Line the inside of the tin with strips of acetate (ideally, rising above the rim of the tin) and spoon in your mixture. Add the reserved ginger pieces for decoration.
9. Chill in the fridge overnight. Remove from the tin then slide the torte onto a serving plate.
I hope you enjoy this lovely torte. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Here are a few that I’d love you to try:
Ginger Millionaires Shortbread
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