Save to your scrapbook

    Chocolate Ginger Torte with Whiskey Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chocolate Ginger Torte with Whiskey Cream

    Chocolate, ginger and whisky marry together wonderfully in this deliciously gooey adult dessert.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 8


    • 2 x 100g bars Waitrose Swiss Plain Chocolate with Ginger
    • 150g butter, diced
    • 3 tbsp Waitrose Scotch Whisky
    • 5 medium eggs, separated
    • 150g caster sugar
    • 50g plain flour
    • 1 tsp baking powder
    • To decorate
    • 284ml pot whipping cream
    • 2 tsp cocoa powder, for dusting


    1. Preheat the oven to 180°C, gas mark 4. Line the sides and base of a 20cm round springform cake tin with baking parchment. In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together with 2 tablespoons of the whisky, stirring occasionally. Remove from the pan and cool slightly.
    2. Meanwhile, whisk the yolks and sugar until the mixture turns thick, creamy and pale, and leaves a soft trail when dripped from the whisk. Use a metal spoon to fold in the flour and baking powder.
    3. Gradually pour the melted chocolate into the flour mixture, stirring gently to combine. In a clean bowl, whisk the egg whites with a balloon or electric whisk until they form stiff peaks. Lightly fold the whites into the chocolate mixture using a metal spoon, until thoroughly combined. Pour into the tin and bake for 35-40 minutes, until the torte is risen and set on top, but moist inside. Cool in the tin - it will sink a little in the centre as it cools.
    4. Remove from the tin, discard the paper and transfer the torte to a serving plate. Whip the cream with the remaining whisky until it is firm and holds soft peaks, then pile into the centre of the torte, dust with cocoa powder and serve immediately, with fresh raspberries.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Make the torte the day before and store in an airtight container. Top with the cream and chill for up to an hour before serving. This torte can also be frozen in an airtight container. Thaw overnight in the fridge, then add the cream, as in Step 4, just before serving.


    Average user rating

    5 stars