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Rhubarb & Ginger Chocolate Torte

This isn't a traditional torte in the real sense of the word but it has the same texture and it works so well with the rhubarb and ginger. I don't add chocolate to the base because I feel the lighter texture works really well with the chocolate frosting. I have to say everyone who tasted it loved it. Do take the time to finish with the white chocolate as it cuts nicely through the darker choc and compliments the ginger really well.
Torte base
150g self-raising flour
150g caster sugar
150g unsalted softened butter or margarine
3 large eggs, beaten
100g ground almonds
40g cocoa
1 tsp vanilla extract or vanilla bean paste

1 stem of rhubarb sliced into thin discs (the thickness of a £1 coin)
1 ball of stem ginger + 2 tbsp of the syrup (jarred) 

120g dark chocolate 
30g butter
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.