Makes 24 pieces
This recipe is from Delia's Christmas Complete Christmas Magazine
| 8 oz (225 g) dark chocolate (70-75% cocoa solids), broken up into small pieces|
| 4 pieces stem ginger in syrup, drained, and each cut into 8 chunks|
| 2 oz (50 g) dried figs, roughly chopped|
| 3 tablespoons rum|
| 1 x 100 g packet skinned hazelnuts|
| 2 oz (50 g) butter|
| 5 fl oz (150 ml) double cream, lightly whipped|
| 8 oz (225 g) sweet oat biscuits, roughly chopped|
| cocoa powder, to dust|
|You will also need an 8 inch (20 cm) round sponge tin, 1½ inches (4 cm) deep, lightly greased, and a small baking tray.|
Begin this the day before by soaking the dried figs in the rum overnight.
When you are ready to make the torte, start by toasting the hazelnuts. Preheat the grill to its highest setting for 10 minutes. Place the nuts on the small baking tray and toast them under the grill for 2-3 minutes, gently shaking the baking tray halfway through the cooking time, and watching them very carefully so that they don't burn.
After that, place the broken-up chocolate and the butter into a large bowl, which should be sitting over a saucepan filled with a couple of inches of barely simmering water. It is important that the bowl doesn't touch the water.
Then, keeping the heat at its lowest, allow the chocolate to melt slowly - it should take about 6 minutes to melt and become smooth and glossy.
Then remove it from the heat and give it a good stir before removing the bowl from the pan, then let the chocolate cool for about 2-3 minutes. Now fold in the whipped cream, followed by the soaked figs, ginger, hazelnuts and biscuits.
Give it all a really good mixing, then spoon it into the cake tin as evenly as possible, cover with clingfilm, and chill for a minimum of 4 hours.
To serve, cut the torte into 1 inch (2.5 cm) pieces and lightly dust with cocoa powder.
Place on a serving dish and store in the fridge until ready to serve.