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Chocolate and Ginger Cake Recipe

   
 

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     Chocolate and Ginger Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
Parchment or wax paper
10 1/2 oz bittersweet chocolate
8 oz sticks unsalted butter, plus extra for buttering pan
5 large eggs
1 1/3 cup sugar
1 tbsp ginger, very finely grated
2 tbsp all purpose flour
1 tsp ground cinnamon
4 cups vanilla ice cream
 
1/2 cup fresh raspberries
Fresh mint for garnish

Instructions
Using a 9 inch round pan as a guide, cut out a 9-inch circle from the paper. Butter pan and place paper round in the bottom. Fill a medium pot 2 inches deep with water and set over medium high heat. Place a large metal or glass bowl on top to create a steam bath or bain marie. Place chocolate and butter in bowl. Stir until melted, well combined and smooth.
In a medium bowl, beat together the eggs, sugar and ginger until thickened and pale in colour. Slowly stir in the smooth chocolate mixture until well combined. Sift together flour and cinnamon and stir into chocolate mixture.
Pour batter into pan and cover tightly with tin foil. Place pan into a large roasting pan, fill roasting pan with enough boiling water to come halfway up the side of round pan. Cover roasting pan with tin foil, enclosing the round pan inside.
Place in a preheated 350 F oven and steam for 1 1/2 hours or until the middle of cake has set. It will still be very moist. Unwrap cake and let cool completely by placing it in the fridge. To ease removal of cake, run hot water over the base of pan to help loosen any solidified butter. Slice into 12 portions and serve with ice cream, raspberries and mint to garnish.


Originally Submitted
7/15/2012





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