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Chocolate torte with stem ginger
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250g unsalted butter, softened, plus extra for greasing
cocoa powder, for dusting
350g Lindt Excellence 70% Cocoa Dark Chocolate, roughly chopped
4 balls stem ginger in syrup (about 70g), finely chopped, plus 4 tbsp syrup
5 eggs, separated
100g light brown
120g golden caster sugar
1½ tbsp ground ginger
100g ground almonds
200ml half fat crème fraîche
1. Preheat the oven to 170˚C, gas mark 3. Grease a 23cm loose-based cake tin and line the base with baking parchment. Put the tin on its side, then dust a little cocoa powder onto the sides and rotate until coated. Tip out any excess.
2. Put the butter, chocolate and 2 tbsp stem ginger syrup in a pan and gently heat until melted. Stir until well combined, then set aside to cool slightly. Put the egg yolks and sugars in a mixing bowl; use electric beaters to whisk for 2-3 minutes, until lighter in colour. Beat in the melted chocolate mixture, until combined.
3. In a small bowl, combine the ground ginger and almonds, then stir into the chocolate mixture. Put the egg whites in a large, clean mixing bowl and use clean electric beaters to whisk to stiff peaks. Gently fold into the chocolate mixture in 3 batches, stirring until only just combined each time. Fold in 60g stem ginger. Pour into the prepared tin.
4. Bake for 45-50 minutes, until set and a skewer inserted into the centre comes out almost clean. Allow to cool completely in the tin (don’t worry if it sinks or cracks), then chill for 2-3 hours.
5. Mix the crème fraîche with the remaining 2 tbsp stem ginger syrup. Remove the cake from the tin, transfer to a serving plate and dust with cocoa powder. Serve at room temperature with a dollop of the ginger crème fraîche and a scattering of the remaining 10g stem ginger with each slice. The torte tastes even better after a day of resting; keep chilled then serve at room temperature.
Typical values per serving:
This recipe was first published in November 2020.