Chocolate ginger cake
Serves
6
Difficulty
Medium
Preparation
30 min
Cooking
45 min
Budget
Inexpensive
Ideal with Ground salt
Ingredients
- 40G DE CHOCOLAT NOIR À 70% DE CACAO
- 40G DE CACAO EN POUDRE
- 2 À 3 C. À CAFÉ DE GINGEMBRE EN POUDRE
- 100G DE GINGEMBRE CONFIT (DANS LES MAGASINS ASIATIQUES)
- 4 ŒUFS
- 200G DE SUCRE
- 4 C. À SOUPE DE CRÈME ÉPAISSE
- 70G DE BEURRE
- 2 C. À CAFÉ DE LEVURE CHIMIQUE
- 220G DE FARINE
- 1 C. À SOUPE DE RHUM
- 2 PINCÉES DE SEL MOULU DE GUÉRANDE LE GUÉRANDAIS
Preparation
-
Preheat oven to 180°C (gas mark 6)
-
Break the eggs into a large bowl, add the sugar and whisk until the mixture whitens.
-
Break the chocolate squares into a small bowl and melt in the microwave or bain-marie. Once melted, add the heavy cream, butter, Le Guérandais ground Guérande salt and stir for a long time. Stir this mixture into the sweetened eggs.
-
Gradually sift in the flour, baking powder, cocoa powder and ginger powder. Sprinkle with finely diced candied ginger and pour in rum. Mix again.
-
Pour the batter into a 26cm non-stick cake tin. Place in the oven and bake for 45-50 minutes. Turn out while still hot and cool on a wire rack.
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