I want to say a big thank you to everyone who reads my blog, whether you've been following since the early days or if you've just found me. Since I've been blogging and especially since I joined Twitter I've had the chance to 'meet' some lovely people who share my love of food and baking. Maybe one day I'll get to meet some of you in real life.
This chocolate and ginger torte is a recipe from the BBC Good Food magazine and you can see the full recipe here. I first made it for my birthday 2 years ago and absolutely loved it. I normally bake something decadent and chocolatey for myself and this year is no exception. Last year I went for something different with a maple and pecan cake which was fantastic but I did miss the chocolate! This torte is quite easy to make but there are a few separate steps to bringing it all together and I've taken photos throughout the process. This really is one for the chocaholics as there is nearly 500g of dark chocolate in this torte. A quick tip, it's very helpful if you have 3 good sized mixing bowls for making this torte.
Start by greasing and lining the base of a 23cm springform tin and dusting with little cocoa powder.
Spoon half of the mix into the prepared tin and dot over 1 heaped tbsp of warmed ginger preserves. I think I probably used a little more than this as I do like a lot of ginger with my chocolate.
This is my entry into Classic French where the theme is ganache and We Should Cocoa originally started by Choclette and Chele where the theme is ginger. I'm hosting both challenges this month and sneakily picked the themes because I knew I wanted to make this torte.