Dark Chocolate Torte, Blood Orange Sorbet, Ginger Recipe

Preparation

Preheat the oven to 160°C (325°F). Butter and line a 23cm (9 in) springform pan with parchment, leaving a slight overhang for removal.

Melt chocolate and butter

Chop the dark chocolate into small pieces. In a heatproof bowl set over a barely simmering pot of water (double boiler), combine chocolate and butter. Stir occasionally until fully melted and smooth. Remove from heat and whisk in the espresso and vanilla. Set aside to cool slightly (about 5 minutes).

Whisk eggs and sugar

In a large bowl, combine whole eggs and granulated sugar. Using a whisk or electric mixer, beat the eggs and sugar until pale, ribboning and slightly thickened, about 3–4 minutes. You do not need to reach stiff peaks—just a thickened consistency.

Combine batter

Fold the melted chocolate mixture into the egg-sugar mixture in two additions, using a rubber spatula. Make sure to fold gently to keep air. Sift cocoa powder over the batter and add almond meal and salt. Fold until just homogenous and there are no streaks. Do not overmix.

Bake

Pour batter into the prepared pan, smoothing the top. Bake in the center of the oven for 30–35 minutes, or until the top is set and a thin crust forms; the center should still be slightly moist when tested with a skewer (it will set as it cools).

Cool and unmold

Remove from oven and cool on a wire rack for 30 minutes. Run a knife around the edge, release the springform, and remove the outer ring. Allow to cool completely for at least 1 hour. For a clean slice, chill 1–2 hours before serving.

Make simple syrup infusion

In a small saucepan combine water (200 ml), sugar (140 g), and glucose syrup (30 g, if using). Stir over medium heat until sugar dissolves. Remove from heat and add the grated fresh ginger. Let steep for 15–20 minutes to infuse bright ginger aroma. Strain the syrup through a fine mesh to remove ginger bits, pressing to extract flavor. Cool to room temperature.

Mix sorbet base

In a bowl combine the strained blood orange juice (400 ml), cooled ginger-sugar syrup, and lemon juice (15 ml). Taste and adjust: if too tart, dissolve an additional 1–2 tbs sugar into a little warm water and add. Chill the sorbet base thoroughly in the refrigerator until cold (at least 2 hours or overnight).

Churn

Pour the chilled sorbet base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes. Transfer to a shallow airtight container and freeze until firm, at least 3–4 hours. If you don't have an ice cream maker, freeze in a shallow pan and break up with a fork every 30 minutes until smooth and scoopable.

Make ginger syrup

In a small saucepan combine 120 ml water, 60 g sugar, and the 50 g thinly sliced fresh ginger. Bring to a gentle simmer and cook for 6–8 minutes until slightly reduced and fragrant. Remove from heat and let cool to infuse for 10–15 minutes. Strain out the ginger slices and reserve syrup. You can reduce further to a thicker glaze if desired.

Finish and plate

To serve, place a slice of chilled dark chocolate torte on each plate. Spoon or scoop (1 large scoop, about 80–100 g) of blood orange sorbet beside the torte. Drizzle 1–2 tbs of ginger syrup lightly around the plate and over a small portion of the sorbet for added warmth and brightness. Garnish with a few candied orange peels or a single blood orange segment and micro basil or mint if desired. For contrast, shave a few curls of dark chocolate over the torte.