Ingredients

Ingredients For the torte

• 1 packet ginger biscuits, crushed finely in a food processor

• 2 large pieces stem ginger in syrup, chopped finely

• 85g/3oz butter, melted

• 450g/1lb chocolate, 75% cocoa solids

• 5 tbsp liquid glucose

• 5 tbsp orange liqueur

• 600ml/1 pint double cream

• 200g/7oz dark chocolate, for garnish

For the orange sauce

• 250ml/9fl oz orange juice

• 2 oranges, juice and zest

• 3 heaped tsp cornflour

• 3 tsp caster sugar

• 4 tbsp orange liqueur

For the mousse and coulis

• 150g/5½oz white chocolate, broken into pieces

• 4 free-range egg, whites only

• 70g/2½oz caster sugar

• 160ml/5½fl oz double cream

• 200g/7oz raspberries

• mint sprigs, to garnish

For the choux buns

• 60g/2¼oz strong white flour

• 1 tsp caster sugar

• 150ml/5fl oz water

• 50g/1¾oz salted butter

• 2 free-range eggs, beaten

For the vanilla cream

• 200ml/7fl oz double cream

• 1 vanilla pod, seeds only

For the chocolate sauce

• 200g/7oz milk chocolate

• 20g/¾oz salted butter

• 50ml/2fl oz double cream

Description

A Chocolate Triptych Of Bitter Chocolate Ginger Torte, White Chocolate Mousse And Milk Chocolate Choux Buns.

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