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Farm Chef recipe: Chocolate and blackcurrant torte

Farmers Weekly Reporters 27 June 2014
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This moorish chocolate torte is infused with blackcurrants – a delicious, tangy superfruit that is packed with vitamin C. Serve as dessert or a treat with afternoon tea.

Serves 12

Preparation time: 25 minutes, plus cooling

Cooking time: 1 hour

Ingredients



  • 400g (14oz) dark chocolate (70% cocoa solids)
  • 250g (9oz) unsalted butter, in pieces
  • 6 large eggs
  • 400g (14oz) caster sugar
  • 1 x 100g (4oz) pack 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 (9in) nonstick springform tin, base lined with baking parchment.

Method



  1. Preheat the oven to 180C/gas 4.
  2. Melt the chocolate and butter in a bowl over a pan of simmering water (make sure the bowl does not touch the water), then leave to cool slightly.
  3. In another bowl, whisk the eggs and 350g 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 of sugar in a small heavy-based pan and heat gently until the sugar has dissolved and some blackcurrants are beginning to release their juices. Remove from the heat and leave to cool.
  6. When the torte is ready – it will still wobble slightly in the middle – cool in the tin (it will sink and crack) and chill before turning out to serve with a spoonful of sauce and a dollop of crème fraîche if you wish.

Thanks to The Blackcurrant Foundation for the recipe.

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