Chocolate torte with blackcurrant & ginger compote

A tempting, chocolatey treat with a blackcurrant twist!

Preparation: 25 mins
Cooking: 60 mins
Serves: 12

What you need:

400g dark chocolate (70% cocoa solids)
250g unsalted butter, in pieces
6 large eggs
400g caster sugar
1 x 100g pack of ground almonds
150g blackcurrants
2 balls of stem ginger, very finely chopped and 2 tbsp of ginger syrup
You will also need: a 23cm non-stick, springform tin, base lined with baking parchment

What you do:

Preheat the oven to 180C, fan 160C, gas 4.
Melt the chocolate and butter in a bowl placed over a pan of simmering water (making sure the bowl does not touch the water), then leave to cool slightly.
In another bowl, use an electric hand mixer to whisk the eggs and 350g sugar with a pinch of salt for about 10 minutes until pale and thick.
Lightly fold the chocolate and almonds into the egg mixture, then pour into the tin and bake on a baking tray for 45 minutes.
Meanwhile make the blackcurrant ginger sauce. Place the blackcurrants, stem ginger, ginger syrup and the remaining 50g of sugar in a small heavy based pan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices.
Remove from the heat and leave to cool at room temperature.
When the torte is ready - it will still wobble slightly in the middle - leave to cool in the tin (it will sink and crack) and chill before turning out to serve with a spoonful of sauce and a generous dollop of crème fraiche if you wish.

British Blackcurrant Foundation

British blackcurrants are renowned and bred for their deep purple colour, which indicates a high level of anthocyanins (disease fighting antioxidants) that guard against ageing, joint inflammation, eyestrain, kidney stones, cardiovascular disease, cancer and urinary tract infections. Blackcurrants are also deliciously tasty and easy to incorporate into even the most hectic of schedules! Whether sprinkled in your porridge, baked into a pie or simply sipped as a juice.