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Denby: Orange & Ginger Chocolate Torte

Orange & Ginger Chocolate Torte 

Prep time: 30 minutes | Chilling time: 5 hours | Serves: 6


For the base:

1/2 cup cashew nuts

1/4 cup almond flour

1/2 tsp cinnamon

2 pitted dates

1/4 cup crystallised ginger

1 tbsp coconut oil (melted)

For the chocolate orange filling:


Line a 6 inch cake pan with parchment paper.

Add the cashew nuts, almond flour, cinnamon, dates and crystallised ginger to a food processor and pulse for about 30 seconds. Stir in the melted coconut oil to form a sticky dough

Transfer into the cake pan and press the dough evenly along the bottom of the prepared pan. Place in the fridge

To make the chocolate orange filling, place the cream, milk and ginger into a small sauce pan and bring to a boil over low heat, stirring continuously ensuring it does not burn

Take the mixture off the heat, and pour, through a sieve, into a bowl. Discard the ginger pieces

Add the broken chocolate pieces together with 3 teaspoons of orange essence into the cream and stir until all the chocolate has melted and incorporated

Take the crust out of the fridge and pour the chocolate mixture on top. Return to the fridge to set overnight

Dust with cocoa powder before serving

For more recipes, visit the Denby website.