CHOCOLATE TRUFFLE TORTE WITH SWEET GINGER: stupendous indulgence

This rich creamy chocolate torte with a ginger is to die for...and perfect for a special occasion

Thinner but still 100% fabulous after using 4 bars , not 5, of baking  chocolate, due to M&S  cyber hack

Adapted from Delia Smith, this wonderful treat is the kind of thing that stops conversation on first bite.

It's easy-peasy.  You  make it in advance.

It's not for dieters or the frugal but it's so rich small portions are recommended.  

The torte pictured is not a full sized version; the 67 kitchen only had 4 bars of M&S baking chocolate instead of the recipe's 5, and due to the cyber hack none were to be found.  Adjusting the ingredients was not difficult.  

Cost: £11'ish (6/25)

Makes: 16-20 portions

Ingredients:

Pure yumminess 

450g/15.8oz 70-75% dark baking chocolate (67 uses M&S)

150g/5.29 oz plain ginger biscuits

5 tb water or whiskey or brandy

570ml double cream

1/4 cup finely diced crystallised sugared ginger or ginger in syrup (opt)

garnish: blueberries & raspberries

             very cold single cream

Method:

1. Prepare the night before or at least 4 hours ahead
2. Line the bottom of a 9 inch (23 cm) springform cake tin (with removeable sides) with a circle of baking parchment cut to fit; brush sides lightly with veg oil
3. Coarsely process or crush biscuits; a few small crunchy bits are fine; sprinkle evenly over the base of the tin
4. Bring a saucepan of 5-6cm water to a boil; turn down heat until just simmering  
5. Break chocolate into pieces and place with chosen liquid in a good-sized heatproof bowl which fits over the mouth of the saucepan; the bowl should not touch the water.  
6. After 5 to 10 minutes, stir; the chocolate will be smooth and glossy; take off heat and leave to cool 5 mins or until it feels warm to the touch
7. Meanwhile in a separate large-ish bowl, beat cream to floppy stage; don't overbeat; fold half the chocolate mixture into the cream and then that mixture into the rest of the cream
8. When it is blended (a few small streaks of white are ok) spoon with a large ladle (to avoid disturbing the biscuit crumbs) into the prepared tin; smooth out with a spatula
9. Tap tin gently to help the mixture settle
10. Cover with cling film and chill 4 hours or overnight
11. When ready to serve, run a palette knife round the edge to loosen the torte; remove the sides of the tin and slide the torte with its paper base onto a  serving plate.
12. Scatter over finely chopped ginger

Comments:

'Yum; this is restaurant standard!  I love the silky creamy texture when it's had a chance to sit a good while after coming out of the fridge.'  Political agent

'Amazing; really really great!' ex-SAS now foodie; deli & coffee shop owner

Tips:

• Some cooks prefer to make a buttery crumb base; if that's you, no problem but go easy on the butter
• The recipe is versatile.  67 has made  a half sized torte very successfully. One version replaces  the ginger nuts with left-over dark chocolate digestives; another replaces a tsp of liquid with essence of peppermint and scatters broken mint sticks on top
• You can also make individual tortes in cupcake pans  

This recipe was adapted from Delia Smith for which many thanks.