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    Chocolate torte with stem ginger

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    Chocolate torte with stem ginger

    • Vegetarian
    • Preparation time: 25 minutes, plus chilling
    • Cooking time: 55 minutes
    • Total time: 1 hour 20 minutes, plus chilling

    Serves: 14

    Ingredients

    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
    muscovado sugar
    120g golden caster sugar
    1½ tbsp ground ginger
    100g ground almonds
    200ml half fat crème fraîche

    Method

    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.

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