Return to listing

Chocolate-crunch Torte with Stem Ginger and Figs

This is the easiest chocolate recipe ever invented - and yet it tastes wonderful. I first made a more basic version for children's TV. Since then it's got much more sophisticated but the joy of its simplicity and the fact that no cooking is required make it a real winner for busy people.

 
 
 Chocolate-crunch Torte with Stem Ginger and Figs

  Makes 24 pieces

Ingredients
 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
Conversions
Need help with conversions?
Equipment
You will also need an 8 inch (20 cm) round sponge tin, 1½ inches (4 cm) deep, lightly greased, and a small baking tray.

This recipe is from Delia's Christmas Complete Christmas Magazine

Method

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.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Little Mincemeat Souffle Puddings Serves 8

Little Mincemeat Souffle Puddings

Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...

 
 
Traditional Mince Pies  Makes 24 (18 if using 1lb/450g mincemeat)

Traditional Mince Pies

For Delia, this family recipe - made by both her grandmother and mother - brings back happy memories of freshly baked trays of mince pies on Christmas Eve.

 
 
Chocolate-crunch Torte with Pistachios and Sour Cherries Serves 12

Chocolate-crunch Torte with Pistachios and Sour Cherries

A winner for busy cooks - Delia describes this gorgeous, no-cook torte as the easiest chocolate recipe ever invented. So what are you waiting for?

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Fresh Suet
30 Sep 2014 10:49
Coffee Break Eggs - fridge or not
01 Oct 2014 10:17
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
Can Anyone Help? Fussy eater
01 Oct 2014 08:53
Books The Rainbow King
19 Sep 2014 08:29
Equipment Delia Online Salt and Pepper mills
05 Sep 2014 12:30
Gardening Indian Summer
12 Sep 2014 00:01
 
NetObserver
CMS solutions by REDtechnology.com