This is one for serious chocoholics. If you prefer your chocolate cake sweeter, add some icing sugar to the ganache icing, or serve with vanilla ice cream.
- 250 g unsalted butter, diced, plus extra for the tin
- cocoa powder, for dusting
- 350 g dark chocolate, chopped
- 2 tbsp Ginger wine
- 140 g caster sugar
- 100 g light muscovado sugar
- 5 eggs, separated
- 75 g ground almonds
- 1 tsp ground ginger
- 1 heaped tbsp ginger preserve
For the ganache icing
- 140 g dark chocolate, finely chopped
- 150 ml thickened cream
- 25 g unsalted butter
- 2 tbsp Ginger wine
- Heat oven to 170C. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
- Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
- Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
- Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
- Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it’s just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don’t be dismayed if the top sinks and cracks.
- To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
- Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.5 g|
|Total carbohydrates||28.5 g|
|- Sugars||25.5 g|
|Dietary fibre||1.0 g|