150g self-raising flour
150g caster sugar
150g unsalted softened butter or margarine
3 large eggs, beaten
100g ground almonds
1 tsp vanilla extract or vanilla bean paste
Flavouring1 stem of rhubarb sliced into thin discs (the thinness of a £1 coin)
1 ball of stem ginger + 2 tbsp of the syrup (jarred)
120g dark chocolate
2 tbsp of golden syrup
20g white chocolate chopped
You will also need a 20cm (8 inch) sandwich tin, greased and lined with a disc of buttered baking parchment.
Preheat the oven to 180ºC/350ºF/gas mark 4.
Tip all of the torte base ingredients into the bowl of a free-standing machine and beat for 2 minutes until smooth. If you don’t have a machine, you can use an electric hand-held mixer.
Now fold in the rhubarb, ginger and syrup, spoon into the prepared cake tin and spread level using a palette knife. Bake on the middle shelf of the preheated oven for about 35-45 minutes.
Remove from the oven and *cool in the tin for about 10 minutes then transfer to a wire cooling rack to cool completely. *(Important to leave to cool in the tin as the soft torte will tear when it's to hot)
In a heavy base pan, gently heat the dark chocolate, butter and golden syrup until melted, stir until well combined, pour over the cooled torte, now place the white chocolate into a sandwich bag, pop the sealed bag into a cup half filled with hot water to melt the white chocolate, snip the bottom corner of the bag and drizzle over the chocolate icing. Leave to set before serving.