Homemade Ginger and Dark Chocolate Nut Torte
A delicious no-bake dessert that also makes a good Christmas present.
Recipe type: Dessert
Cuisine: European
Serves: 1
  • 200g good quality dark chocolate
  • 500g butter (block butter)
  • 2 tbsp syrup
  • 200g crushed thin ginger biscuits
  • 50g toasted hazelnuts (roughly crushed)
  • 50g toasted walnuts (roughly crushed)
  • Toasted coconut slices (optional)
  1. Lightly grease a 18cm round cake tin.
  2. In a medium-sized heatproof bowl place 150g dark chocolate (broken into pieces) plus butter, and syrup.
  3. Place the bowl on a simmering pan of hot water. Carefully melt all the ingredients until they are combined. Stir occasionally.
  4. Remove bowl from heat then add crushed ginger biscuits, toasted hazelnuts and toasted walnuts. Mix gently until all ingredients coated with the chocolate.
  5. Spoon the mixture into the prepared cake tin. Press down gently and set aside.
  6. Melt the remaining 50g dark chocolate as above. Spoon over the pressed tort. Smooth over with a palate knife.
  7. Cover and place in fridge and chill for at least an hour.
  8. When ready to use, remove from tin by loosing edges with a palate knife.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2019/12/03/cooks-notes-christmas-presents-for-food-lovers/