Chocolate Ginger Walnut Bourbon Torte


  • 1/2 lb. unsalted Kate’s butter
  • 1/2 lb. good quality semi-sweet chocolate
  • 1 1/2 cups toasted walnuts, roughly chopped
  • 1 cup semi-sweet baking cocoa
  • 1 1/2 cups sugar
  • 6 eggs
  • 1/2 cup Jack Daniels bourbon
  • 1/4 cup candied ginger, finely chopped


  • Melt chocolate with the butter and set aside
  • In a mixer, combine the walnuts, the candied ginger, the cocoa and the sugar
  • Add the eggs and the bourbon, mix until smooth
  • Fold in by hand the chocolate butter mix
  • Pour into a parchment paper lined 9 in springform pan
  • Bake at 350 for approximately 1 hour. Let cool and glaze.


  • 1/2 lb. good quality semi-sweet chocolate
  • 1/8 lb. unsalted Kate’s butter
  • 1 cup toast walnuts, rough chopped


  • Melt the chocolate and butter together,
  • Let cool slightly until chocolate begins to rethicken, spread chocolate over the cake
  • Press walnuts around the side of the cake.

Serve with Jack Daniel’s whipped cream

  • 2 cups Heavy Cream
  • 1/3 cup Jack Daniels bourbon
  • 1/3 cup sugar

Whip ingredients until stiff

variations: substitute hazelnuts for walnuts or chopped coffee beans for the candied ginger











About Chef Forfeng

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