Chocolate Torte Gingernut Base Recipes

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CHOCOLATE TORTE GINGERNUT BASE



Chocolate torte Gingernut base image

This is the richest but most amazingly delicious dessert ever. Perfect for any occassion. :)

Provided by xnattix

Time 50m

Yield Serves 8

Number Of Ingredients 8

200g Ginger biscuits
60g butter
250g dark chocolate
500 ml double cream
2 tbsp golden syrup
1 1/2 tsp ground cinnamon
2 tsp instant coffee mixture
Extra chocolate to grate on top

Steps:

  • Start by greasing your tin with either butter or oil. Then break up the chocolate into a heat proof bowl and adding a 1/4 of the cream and golden syrup. Melt in a saucepan on a low heat. Make the base as this melts but keep an eye on it.
  • In another saucepan melt the butter. And also crush the Gingernut biscuits. When the butter is melted add the biscuits and mix together. Put this into the saucepan and flatten out on the bottom of the tin. Place this in the fridge whilst you finish the filling.
  • When the chocolate is melted place it down somewhere to cool down. In a large mixing bowl put in the rest of the cream, the cinnamon and the coffee and whisk together with an electric whisk until you can lift the cream up and it makes a peak.
  • Then fold the chocolate mixture in the cream mixture very carefully until all mixed together. Then bring out the base and pour onto the base. Then put in the freezer and leave to set. This will only take an hour and then bring out, if your not using it yet then put in the fridge.
  • When getting the cake out the tin get the rest of the chocolate and grate over the top of the cake and serve.

CHOCOLATE ROASTED-ORANGE TART



Chocolate Roasted-Orange Tart image

This recipe showcases the navel orange variety known as Cara Cara.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h30m

Yield Makes one 9-inch tart

Number Of Ingredients 13

1 cup all-purpose flour, plus more for rolling
1/3 cup unsweetened cocoa powder
Salt
1 stick unsalted butter, room temperature
1/4 cup granulated sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
5 Cara Cara oranges
1 1/4 cups fresh orange juice
1/3 cup granulated sugar
1 cup (8 ounces) mascarpone cheese
2 teaspoons confectioners' sugar

Steps:

  • Make the tart shell: Sift together flour, cocoa powder, and 3/4 teaspoon salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in egg yolk and vanilla to combine, scraping down side of bowl if needed. Reduce speed to low, and add flour mixture in 3 additions, alternating with cream and beginning and ending with flour mixture. Shape dough into a disk, and refrigerate, wrapped in plastic wrap, for at least 30 minutes and up to 2 days.
  • Preheat oven to 350 degrees. Roll out dough to a little less than 1/4-inch thickness on a lightly floured surface. Fit dough into a 9-inch fluted tart pan with a removable bottom. Trim edge flush with top edge of pan. Chill in freezer until firm, about 15 minutes. Prick bottom all over with a fork, and bake until firm, about 20 minutes. Let shell cool in pan on a wire rack.
  • Meanwhile, make the roasted oranges: Reduce oven temperature to 325 degrees. Leaving peel on, cut 4 oranges into 1/4-inch rounds, and arrange in a single layer on a rimmed baking sheet. Pour 1/4 cup juice over oranges, cover tightly with parchment, then foil, and cook until peel is tender, about 2 hours, adding 1/4 cup juice every 30 minutes.
  • Increase oven temperature to 375 degrees. Remove foil and parchment, and sprinkle oranges with granulated sugar. Add remaining 1/4 cup juice, and roast oranges for 15 minutes. Add 2 tablespoons water, and roast until slightly golden and dry, 2 to 3 minutes more. Cool completely.
  • Make the filling: Finely grate zest from remaining orange, about 1 1/2 teaspoons, and stir together with mascarpone and confectioners' sugar in a small bowl. Spread filling in tart shell, and arrange roasted oranges on top, overlapping slightly.

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