Chocolate Torte with Blackcurrant and Ginger Compote
Serves: 12
Ready in: 60 mins +
Ingredients:
400g dark chocolate (70% cocoa solids)250g unsalted butter, chopped into pieces
6 large free-range eggs
400g caster sugar
1 x 100g pack of ground almonds
150g blackcurrants
2 balls of stem ginger (in syrup), very finely chopped and 2 tbsp of the syrup
[hd]You’ll also need[/hd]
23cm non-stick, springform tin, base lined with baking parchment
method:
- Preheat the oven to 180C/350F/Gas 4 (reduce for fan ovens). Melt the chocolate and butter in a bowl placed over a pan of simmering water (making sure the bowl does not touch the water), then leave to cool slightly.
- In another bowl, use an electric hand mixer to whisk the eggs and 350g sugar with a pinch of salt for about 10 minutes until pale and thick.
- Lightly fold the chocolate and almonds into the egg mixture, then pour into the tin and bake on a baking tray for 45 minutes.
- Meanwhile make the blackcurrant ginger sauce. Place the blackcurrants, stem ginger, ginger syrup and the remaining 50g of sugar into a small heavy based pan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices.
- Remove from the heat and leave to cool at room temperature. When the torte is ready - it will still wobble slightly in the middle - leave to cool in the tin (it will sink and crack) and chill before turning out to serve with a spoonful of sauce and a generous dollop of crème fraîche if you wish.
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