CHOCOLATE GINGER TORTE
This is a showstopper at any dinner party and great for the chef because it's so easy to make, but don't forget to add on about two hours to chill the torte. Also, you will want to use a chocolate high in cocoa solids (at least 70 percent) for the best results.
Provided by Sackville
Categories Dessert
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Start by lining an 18cm springform pan with parchment paper.
- Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
- Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
- Add the ginger and biscuits.
- Stir to combine and press into the bottom of the lined tin.
- Chill in the fridge while you make the middle part of the torte.
- Put the cream in a saucepan and bring to a boil over a high heat.
- Pull off the stove as soon as it boils and stir in the chocolate until it melts.
- Add the wine and butter.
- Cool to room temperature and pour onto the base.
- Chill until set, about two hours.
- Carefully remove the tin and paper.
- Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.
CHOCOLATE GINGER CAKE
Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. -Amber Evans, Beaverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.
Nutrition Facts : Calories 596 calories, Fat 32g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 289mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 3g fiber), Protein 7g protein.
GINGERED ALMOND TRUFFLE TART
Fresh ginger complements the chocolate truffle filling in this elegant, almost sinful tart. Small servings are best! -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat., Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack., Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.
Nutrition Facts : Calories 309 calories, Fat 24g fat (13g saturated fat), Cholesterol 47mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein.
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