Spiced chocolate and ginger torte

Ingredients

• 180g unsalted butter
• 180g plain chocolate
• 4 large eggs
• 180g soft dark brown sugar
• 4 balls of stem ginger in syrup, finely chopped
• 60g plain flour
• 30g ground almonds
• 2 tsp cinnamon
• 2 tbsp ginger syrup, plus extra to serve
• crème fraîche or cream, to serve
• raspberries, to serve

Method

1.  Heat the oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 20cm loose-bottomed cake tin. Add the butter and plain chocolate in a small saucepan and melt over a low heat. Meanwhile, use the balloon whisk attachment of the Bosch Multi Talent 8 Food Processor to whisk the eggs and sugar together until thick and light in colour (this should take about 4-5 mins).

2.  Add the stem ginger to the eggs, along with the chocolate mixture. Sift in the flour, ground almonds and cinnamon. Pour in the ginger syrup and fold everything together using a large spoon. Spoon into the prepared tin and bake for 45-50 mins, until it has a crust on top but still has a slight wobble. Allow to cool completely, then chill for 2 hrs, or overnight. Serve with crème fraiche, or some cream that’s been whisked using the balloon attachment. Finish with raspberries and an extra drizzle of ginger syrup.