It’s international chocolate cake day on Sunday and we couldn’t let it go by with out sharing this perfect dessert for gin loving chocoholics! This wonderfully moist and GINdulgent recipe combines two of our favourite things by creating an incredibly delicious chocolate and cranberry gin torte! . Get those mixing bowls out and hit the kitchen because this boozy bake is one you seriously cannot miss out on!
Chocolate and Cranberry Gin Torte
When it comes to baking with gin, it can be very easy to lose the additional flavourif the flavours of the bake are too robust. Very much like producing craft gin, it is about finding that perfect balance that allows the flavours to envelop the tongue shine through individually.
The sour, fruity pop that you get from cranberries work so well with dark chocolate and this Chocolate Torte recipe is perfect for marrying the two flavours. With a rich dark chocolate base, piercing cranberry tartness and intensely smooth, gin-spiked ganache, this is a sophisticated bake that is guaranteed to satisfy. Really, this is one flavour combination you have got to try!
For the Chocolate Torte
400g Dark Chocolate (72% Cocoa Solids)
200g Unsalted Butter, softened
200g Golden Caster Sugar
200g Ground Almonds
75g Plain Flour
4 tbsp Cocoa Powder
4 Eggs, lightly beaten
200g low fat Greek Yoghurt
For the Cranberry Filling
350g Cranberries, frozen of fresh, depending on the time of year
5 tbsp Caster Sugar
50ml Craft Gin
For the Gin-spiked Ganache
300ml Double Cream
2 tbsp Golden Caster Sugar
200g Dark Chocolate (72% Cocoa Solids)
20ml Craft Gin
Preparation time: 50 minutes
Baking time: 40 minutes
1) Preheat the oven to 180C / 160C fan / gas mark 4. Grease and line the base of a 25cm loose-bottomed tin.
2) Start by making the cranberry filling by adding the cranberries, caster sugar and gin to a heavy-based saucepan and setting over a medium heat. Stir until the sugar has dissolved and you have a thick, jam-like consistency. Set aside and leave to cool.
3) Meanwhile, break the chocolate into piece and melt gently in a large bowl over a pan of simmering water. Once the chocolate has melted, set aside to cool.
4) To make the torte, beat the sugar and butter together until light and creamy, then beat in the ground almonds, flour, cocoa powder, beaten eggs and greek yoghurt. Fold in the cooled, melted chocolate until you have a smooth, cake mixture.
5) Pour half of the batter into the tin, then top with the cranberry mixture, spreading it evenly and leaving a 3cm boarder. Pour over the remain cake batter and place in the centre of the preheated oven for 35-40 minutes until set. Remove from the oven once baked and leave to cool in the tin.
6) Once the cake has cooled, make the chocolate ganache by breaking up the remaining chocolate and placing in a bowl along with the gin. Pour the double cream and golden caster sugar to a pan and set over a medium heat. Stir until the sugar is dissolved and heat until the mixture is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
7) Remove the cooled cake from the tin before pouring over the gin-spiked chocolate ganache. Leave the chocolate ganache to set slightly before serving the torte with either a generous spoonful of vanilla ice cream or double cream.
Cranberries can be notoriously difficult to find in the summer months, even the frozen variety. As an alternative, you can use a s hop-bought cranberry sauce.