We are big fans of ginger in our house. This means that we’re always trying out new cakes and other baked goods! I spotted this recipe in BBC Good Food magazine last month, but you can also find the recipe online. This recipe does take a little effort, but it’s worth it. The ginger works so well with the dark chocolate. Yum! It’s also gluten free, as the ground almonds replace flour.
400g dark chocolate, broken into chunks
25g cocoa powder
250g golden caster sugar
250g butter, plus extra for greasing the tin
1 tbsp ground ginger
140g ground almonds
6 large eggs, separated
For the icing
100g butter, chopped
50g dark chocolate, broken into chunks
200g icing sugar, sifted
2 tbsp ground ginger
A few chunks of crystallised ginger, cut into small chunks
1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time
2. Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.
3. Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn’t wobble too much. Sit the cake tin on a wire rack and leave to cool completely.
4. Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.
This post is part of my photos for #ColourMyEveryDay – an Instagram photo challenge with @adventuresandteaparties. Find out more about it in my previous post, where I also shared some lovely autumnal recipes. What new recipes have you been making recently?