Ingredients:
200 g chocolate oat biscuits or 200 g digestive biscuits
100 g dark chocolate
1 tablespoon butter
6 teaspoons chopped glace ginger
250 ml whipping cream
400 g dark chocolate, coarsely chopped
200 ml ginger wine
1 tablespoon butter
6 teaspoons chopped glace ginger, to decorate
Directions:
Start by lining an 18cm springform pan with parchment paper.
Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
Add the ginger and biscuits.
Stir to combine and press into the bottom of the lined tin.
Chill in the fridge while you make the middle part of the torte.
Put the cream in a saucepan and bring to a boil over a high heat.
Pull off the stove as soon as it boils and stir in the chocolate until it melts.
Add the wine and butter.
Cool to room temperature and pour onto the base.
Chill until set, about two hours.
Carefully remove the tin and paper.
Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.
Servings: 8-10
Time preparation: 10 min.
Time total: 20 min.