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Serves 6 :
- 40g dark chocolate with 70% cocoa
- 40g cocoa powder
- 2 to 3 teaspoons of ground ginger
- 100g crystallised ginger (found in Asian stores)
- 4 eggs
- 200g sugar
- 4 tablespoons of double cream
- 70g butter
- 2 tablespoons of yeast
- 220g flour
- 1 tablespoon of rum
- 2 pinches of Le Guérandais ground sea salt
Preparation time: 30 minutes
Cooking time: 45 minutes
Preheat oven to 180°C (gas 6)
Break the egg in a large bowl, add the sugar and beat until the mixture whitens.
Break the chocolate into a small bowl and melt it in the microwave or in a double boiler. Once melted add the double cream, diced butter and Le Guérandais ground sea salt and stir for a long time. Fold the mixture into the sweetened eggs and continue stirring.
Gradually add the sifted flour, yeast and cocoa and finely the ground ginger. Flavour with the crystallised ginger cut into small dice and add the rum. Stir once more.
Pour the mixture into a 26 cm non-stick cake mould. Place in the oven and bake for 45 to 50 minutes. Remove the hot cake from the mould and leave to cool on a cooling rack.