Chocolate torte with blackcurrant and ginger compote
Prep: 25 minutes, plus cooling
Cook: 1 hour
400g (14oz) dark chocolate (70% cocoa solids)
250g (9oz) unsalted butter, in pieces
6 large eggs
400g (14oz) caster sugar
1 x 100g pack of ground almonds
150g (5oz) blackcurrants
2 balls of stem ginger, very finely chopped and 2 tbsp of ginger syrup
You will also need: a 23cm non-stick, springform tin, base lined with baking parchment
1 Preheat the oven to 180ºC/ R4.
2 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.
3 In another bowl, use an electric hand mixer to whisk the eggs and 350g (12oz) sugar with a pinch of salt for about 10 minutes until pale and thick.
4 Lightly fold the chocolate and almonds into the egg mixture, then pour into the tin and bake on a baking tray for 45 minutes.
5 Meanwhile make the blackcurrant ginger sauce. Place the blackcurrants, stem ginger, ginger syrup and the remaining 50g (2oz) of sugar in 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.
6 Remove from the heat and leave to cool at room temperature.
7 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 fraiche if you wish.
Recipe and image courtesy of blackcurrantfoundation.co.uk