Ginger, Almond and Dark Chocolate Torte
Tasha created this dish for Great British Bake Off ™ Series 14. The judges endorsed the concept outright, calling the pairing of ginger with dark chocolate clever, and the ginger itself landed with real heat. This corrected version keeps both, delivering the spice through three vehicles — ground ginger in the dry mix, a reduced ginger wine, and chopped stem ginger — while the amaretto steps back from a batter ingredient to a quiet accent. The torte is baked to a firm, close-grained crumb and finished cold, with a poured glaze laid down as a smooth ground beneath piped praline ganache and quenelles of ginger mascarpone.
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- FOR THE SPIRIT BASE
- ginger wine, to be reduced to 30 ml
- amaretto
- FOR THE TORTE
- unsalted butter, cubed, plus extra for the tin
- dark chocolate , chopped
- large eggs, separated
- caster sugar
- ground almonds
- cornflour
- ground ginger
- ground cinnamon
- fine sea salt
- stem ginger in syrup, finely chopped and patted dry
- FOR THE ALMOND PRALINE
- blanched almonds
- water
- A pinch of flaky sea salt
- FOR THE PRALINE GANACHE
- double cream
- praline paste
- unsalted butter, softened
- FOR THE POURED GLAZE
- glucose syrup
- FOR THE GINGER MASCARPONE
- mascarpone, cold
- double cream, cold
- icing sugar
- stem ginger syrup
- finely grated fresh ginger
- EQUIPMENT
- cm springform tin, small saucepan, heatproof bowl, electric whisk or stand mixer