Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 12

Recipe by blackcurrantfoundation.co.uk/


  • 14 oz (400g) dark chocolate (70% cocoa)
    250g unsalted butter, in pieces
    6 large eggs
    14 oz (400g) fine sugar
    3 1/2 oz (100g) pack of ground almonds
    5 oz (150g) blackcurrants
    2 Tbsp ginger, very finely chopped
    a 9-inch (23cm) nonstick springform tin, base lined with baking parchment paper


  • Preheat the oven to 350 F (180C)
    Melt the chocolate and butter in a bowl placed over a pan of simmering water (making sure the bowl does not touch the water), then leave to cool slightly.
    In another bowl, use an electric hand mixer to whisk the eggs and 12oz (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, minced ginger and the remaining 2oz (50g) of sugar in a small heavy based pan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices. Remove from the heat and leave to cool at room temperature.
    When the torte is ready - it will still wobble slightly in the middle - leave to cool in the mold (it will sink and crack) and chill before turning out to serve with a spoonful of sauce and a generous dollop of crème fraiche as an option.
Chocolate and blackcurrant torte

Add Comment

* Required information
Enter the word table backwards.

Comments (0)

No comments yet. Be the first!