Chocolate Ginger Torte

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.

Steps

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.

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.

Ingredients

biscuits, dark chocolate, butter, glace ginger, whipping cream, ginger wine