Interested in supercharging your diet? Well why not try one of the mouth-watering recipes which we have created to help get you started? Definitely some food for thought!
Blackcurrants are delicious in traditional recipes such as jams and pies but are also great as a topping or filling and can even be whizzed up into an immune rescue smoothie! If your taste buds are feeling particularly adventurous, why not combine a blackcurrant puree with red meat or a refreshing salad for a sharp but sweet twist.
Our delicious recipes will show you how to incorporate blackcurrants into your daily diet with step by step guides to creating everything from simple salads to a decadent cheesecakes and classic jam. So if you’re looking for inspiration we have something to suit every taste bud!
Chocolate and Blackcurrant torte
Serves:
Serves 12
Preparation time:
Prep 25 minutes, plus cooling
Cook 1 hour
Ingredients:
- 400g dark chocolate (70% cocoa solids)
- 250g unsalted butter, in pieces
- 6 large eggs
- 400g caster sugar
- 1 x 100g pack of ground almonds
- 150g blackcurrants
- 2 balls of stem ginger, very finely chopped and 2 tbsp of ginger syrup
Cooking Instructions:
you will also need: a 23cm nonstick springform tin, base lined with baking parchment
Preheat the oven to 180C, fan 160C, gas 4. Melt the chocolate and butter in a bowl placed over a pan of simmering water (making sure the bowl does not touch the water), then leave to cool slightly. In another bowl, use an electric hand mixer to whisk the eggs and 350g sugar with a pinch of salt for about 10 minutes until pale and thick. Lightly fold the chocolate and almonds into the egg mixture, then pour into the tin and bake on a baking tray for 45 minutes. Meanwhile make the blackcurrant ginger sauce.
Place the blackcurrants, stem ginger, ginger syrup and the remaining 50g of sugar in a small heavy based pan and heat gently until the sugar has dissolved and some but not all of the blackcurrants are beginning to release their juices. Remove from the heat and leave to cool at room temperature. When the torte is ready - it will still wobble slightly in the middle - leave to cool in the tin (it will sink and crack) and chill before turning out to serve with a spoonful of sauce and a generous dollop of crème fraiche if you wish.
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