Chocolate Ginger Torte

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start by lining an 18cm springform pan with parchment paper.
  • Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
  • 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).
  • Add the ginger and biscuits.
  • Stir to combine and press into the bottom of the lined tin.
  • Chill in the fridge while you make the middle part of the torte.
  • Put the cream in a saucepan and bring to a boil over a high heat.
  • Pull off the stove as soon as it boils and stir in the chocolate until it melts.
  • Add the wine and butter.
  • Cool to room temperature and pour onto the base.
  • Chill until set, about two hours.
  • Carefully remove the tin and paper.
  • Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.
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