Chocolate And Ginger Cake |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This dense and delicious cake has a texture between fudge and a brownie. It has a hint of the Orient through the addition of ginger and cinnamon. A good keeper, it can freeze very well. Ingredients:
parchment or wax paper |
101/2 oz bittersweet chocolate |
8 oz sticks unsalted butter, plus extra for buttering pan |
5 large eggs |
1⅓ cup sugar |
1 tbsp ginger, very finely grated |
2 tbsp all purpose flour |
1 tsp ground cinnamon |
4 cups good quality vanilla ice cream |
1/2 cup fresh raspberries |
fresh mint to garnish |
Directions:
1. Using a 9-inch round pan as a guide, cut out a 9-inch circle from the paper.
2. Butter pan and place paper round in the bottom.
3. Fill a medium pot 2-inches deep with water and set over medium-high heat.
4. Place a large metal or glass bowl on top to create a steam bath or “bain Marie.”
5. Place chocolate and butter in bowl, stir until melted, well combined and smooth.
6. In a medium bowl, beat together eggs, sugar and ginger until thickened and pale in color.
7. Slowly stir in the smooth chocolate mixture until well combined.
8. Sift together flour and cinnamon and stir into chocolate mixture.
9. Pour batter into pan and cover tightly with tin foil.
10. Place pan into a large roasting pan, fill roasting pan with enough boiling water to come halfway up the side of round pan.
11. Cover roasting pan with tin foil, enclosing round pan inside.
12. Place in a preheated 350°F oven and steam for 11/2 hours, or until middle of cake has set.
13. It will still be very moist.
14. Unwrap cake and let cool completely by placing it in the fridge.
15. To ease removal of cake, run hot water over the base of pan to help loosen any solidified butter.
16. Slice into 12 portions and serve with ice cream, raspberries and mint to garnish.
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