Chocolate Ginger Torte

READY IN: 20mins
Recipe by Sackville

This is a showstopper at any dinner party and great for the chef because it's so easy to make, but don't forget to add on about two hours to chill the torte. Also, you will want to use a chocolate high in cocoa solids (at least 70 percent) for the best results.

Top Review by woodland hues

I am very, very impressed with this torte! This is the ultimate in a chocolate lover's dreams. And so easy to prepare! The taste of this torte is divine, not heavy on the ginger wine at all, and a little goes a long way. One thin sliver satisfies in the best way. The base and the filling firm up quickly, and makes a professional looking presentation on any table. Cuts cleanly and easily, just run the knife under hot water after each cut. So glad you posted this! Wow!

Ingredients Nutrition


  1. Start by lining an 18cm springform pan with parchment paper.
  2. Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
  3. Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
  4. Add the ginger and biscuits.
  5. Stir to combine and press into the bottom of the lined tin.
  6. Chill in the fridge while you make the middle part of the torte.
  7. Put the cream in a saucepan and bring to a boil over a high heat.
  8. Pull off the stove as soon as it boils and stir in the chocolate until it melts.
  9. Add the wine and butter.
  10. Cool to room temperature and pour onto the base.
  11. Chill until set, about two hours.
  12. Carefully remove the tin and paper.
  13. Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.

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