Farm Chef recipe: Chocolate and blackcurrant torte
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
- Preheat the oven to 180C/gas 4.
- 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.
- In another bowl, whisk the eggs and 350g sugar with a pinch of salt for about 10 minutes until pale and thick.
- Lightly fold the chocolate and almonds into the egg mixture, then pour into the tin and bake on a baking tray for 45 minutes.
- 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.
- 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.
See more Farm Chef recipes