Liz Rowe from OCHO, a craft bean-to-bar chocolate company in Dunedin is our guest on the Long Lunch this week for Weekend Treats and here is her recipe for a gluten free chocolate ginger torte.
Chocolate ginger torte (gf)
100g fresh ginger, finely grated *
225g dark chocolate (around 70% cacao)
30g fine polenta flour **
1 tbsp cocoa
Heat oven to 160deg. Line base of a 23cm spring form tin and spray sides.
Melt butter and chocolate in microwave in slow bursts. Add ginger. Sift polenta (or flour, see note) & cocoa together and add, stirring until combined.
Whisk eggs and sugar until trebled in volume. Fold two mixtures together until just combined and pour into the prepared tin.
Bake approx. 45 minutes. Remove from oven and let cool slightly, before weighting top.
When cooled completely dust with cocoa or icing sugar. Cut with a hot knife.
Serve with whipped cream.
* Grating this much ginger is time-consuming. If you haven’t got time, buy some crushed ginger from the supermarket.
** Use a spice grinder to grind coarse polenta to flour. You can also substitute gluten free flour or cornflour, but be sure to sift together with cocoa powder before adding to mixture to stop the flour going lumpy.
Note: Cake is gluten free
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.