Chocolate Ginger Torte
Indulge in the luxurious decadence of a Chocolate Ginger Torte—an elegant dessert that perfectly marries the richness of dark chocolate with the warm, spicy zing of ginger. This show-stopping treat features velvety melted 70% cocoa chocolate balanced by the subtle crunch of crystallized ginger, creating a heavenly combination of flavors and textures. Elevated by a whisper of ground ginger and a tender, fudgy center, this torte is baked to perfection with an irresistibly delicate wobble. With just 20 minutes of prep time, this crowd-pleaser is surprisingly simple to make, serving as an ideal centerpiece for special occasions. Dust with cocoa powder for a delicate finish, or serve with a dollop of whipped cream for an indulgent touch. Perfect for chocolate lovers, ginger fans, and anyone seeking an unforgettable dessert!
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Recipe Information
Ingredients
- 250 grams dark chocolate (70% cocoa)
- 200 grams unsalted butter
- 50 grams crystallized ginger
- 1 teaspoon ground ginger
- 4 large eggs
- 150 grams caster sugar
- 50 grams plain flour
- 1 tablespoon cocoa powder
- 0.25 teaspoon salt
Instructions
Preheat the oven to 170°C (340°F) and grease a 20 cm (8-inch) springform pan. Line the base with parchment paper.
Chop the dark chocolate into small pieces and dice the unsalted butter. Place both in a heatproof bowl and set the bowl over a saucepan of gently simmering water. Stir until melted and smooth. Remove from heat and let cool slightly.
Finely chop the crystallized ginger and set aside.
In a large mixing bowl, whisk the eggs and caster sugar together until thick and pale, about 3-4 minutes using an electric mixer.
Slowly fold the melted chocolate and butter mixture into the egg mixture, being careful not to deflate the volume.
Sift the plain flour, ground ginger, cocoa powder, and salt into the bowl. Gently fold until just combined.
Fold in the chopped crystallized ginger into the batter, ensuring it’s evenly distributed.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake in the oven for 35 minutes. The torte should have a slightly wobbly center – it will set further as it cools.
Remove the torte from the oven and let it cool in the pan for 15 minutes. Then, carefully remove from the pan and let it cool completely on a wire rack.
Dust the cooled torte with a little extra cocoa powder, if desired, before serving. Enjoy on its own or with a dollop of whipped cream.
Nutrition Facts
Calories |
4187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.4 g | 383% | |
| Saturated Fat | 168.0 g | 840% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 350.9 g | 128% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 251.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 412 mg | 32% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 2263 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
