Ingredients for Chocolate Ginger Torte
- 150g digestive biscuits
- Dark Chocolate
- 75g unsalted butter
- Glace Ginger
- Whipping Cream
- Ginger Wine
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How to Make Chocolate Ginger Torte
- Preheat oven to 350°F (175°C). Line the bottom of an 18cm springform pan with parchment paper.
- Crush 150g digestive biscuits into fine crumbs using a rolling pin or food processor.
- Melt 100g dark chocolate (70% cocoa solids or higher) and 50g unsalted butter in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Add 1 tablespoon finely grated fresh ginger and the crushed biscuits to the melted chocolate mixture.
- Stir until well combined. Press the mixture firmly into the bottom of the prepared pan.
- Refrigerate while you prepare the filling (approximately 30 minutes).
- In a medium saucepan, heat 200ml heavy cream over medium-high heat until it just begins to boil.
- Remove from heat and immediately add 150g dark chocolate (70% cocoa solids or higher), stirring until smooth and melted.
- Stir in 2 tablespoons of your favorite dessert wine (e.g., Marsala or tawny Port) and 25g of unsalted butter.
- Let the filling cool to room temperature, stirring occasionally, to prevent a skin from forming.
- Pour the cooled filling over the chilled biscuit base.
- Refrigerate for at least 2 hours, or preferably overnight, until set.
- Carefully remove the torte from the springform pan and peel off the parchment paper.
- Slice using a sharp, hot knife and garnish each slice with a small piece of candied ginger before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
166g
Carbs
11g
