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Here’s the recipe for my modern entry to Wednesday’s chocolate history dessert. It makes a small dessert for an individual or two to share. Simply scale it up to make a larger size.

Chocolate, Chilli and Honey Ganache Torte

Base
40g Ginger biscuits
20g Unsalted butter

Ganache
20g
Milk chocolate
20g Dark chocolate
40g Whipping cream
15g Fresh custard
1 tsp Honey
½ tsp Crushed chilli flakes
½ Cinnamon stick

For the base crush the ginger biscuits into crumbs using a food processor, melt the butter in a saucepan and then stir in the crushed biscuits. Put these inside 9cm cake ring placed on a tray lined with baking paper. Use the back of a spoon to flatten and put in the fridge to set for around 5 minutes.

Heat the cream over a medium heat with the honey, chilli flakes and cinnamon until it almost comes to the boil. Remove from the heat and mix in the custard before leaving it for the cream to infuse with the chilli and cinnamon. Melt the chocolate in a baine-marie. Strain the infused cream through a sieve and stir it into the melted chocolate. Allow the mix to cool to room temperature.

Pour the ganache mix into the ring over the ginger base and place in the fridge to set. This will take a few hours after which you should be able to slide the torte straight out. Serve with something cool and refreshing such as fruit or vanilla ice cream.

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