Me oh my is this cake a little goodie.
This cake is as decadent as they come. It’s ludicrously delicious. It makes you think it must be incredibly naughty. But it’s not.
Completely gluten free and has no added sugar. The only sugar comes in the form of the 70% chocolate, which has antioxidant and anti inflammatory virtues, so you can feel virtuous eating it! The ginger helps to boost the absorption of essential nutrients into the body. Nutritious AND delicious.
This cake is a bit like a really great brownie. Dark, fudgey and gooey. But it’s better for you and the lovely fiery zing the ginger gives is just delicious and goes so well with the dark chocolate. Serve with a scoop of ice cold vanilla ice cream or a vanilla spiked mascarpone.
There are hardly any ingredients, so get the best chocolate you can afford as it really does make a difference. I love the Green and Blacks 70% dark chocolate for cooking, it’s lovely and I have found it works so well in baking. It’s also not ludicrously expensive, which is a lovely little bonus!
- 454g dark chocolate
- 146g butter
- 5 eggs
- 4 balls of stem ginger, in a jar - okay so there is a little sugar in this, but its nominal and adds such a great zing to the cake, it's totally worth it, I promise!
- 2 tablespoons of the syrup from the stem ginger
- 2 tablespoons of rum, completely optional - sometimes I do, sometimes I don't.
- Coconut butter, or butter for greasing
- Right , preheat the oven to 190C
- Grease your cake tin. Use a 23 cm loose bottomed tin. I like to do this with coconut butter as I love the light hint of coconut taste it gives my cakes, but you could also use butter. Line the bottom with a disc of greaseproof paper.
- Put the butter and chocolate together in a heat proof bowl and heat gently over barely simmering water. Or you can use the microwave to do this, just keep stirring it every 30 seconds to make sure it doesn't burn.
- Separate the eggs, so you have whites in the bowl of your electric mixer, if you have one.
- Then whisk the egg whites until they are stiff peaks, but don't over do them. You want them lovely and whipped but not stiff like when you do meringues.
- Whizz the ginger and syrup (and brandy if you're using) in the food processor so you get a slurry. You don't want it to be a smooth puree, which is lucky as it won't go like that! But you just want to break it up into a bit of a sludge.
- Add the ginger sludge to the egg yolks and give it a good stir, so that all the yolks are broken up. Now add this to the melted chocolate mixture and give it a really good stir. Um YUM, how good does that look and smell? Try not to eat it.
- Add ⅓ of the egg whites to the melted chocolate and give it a vigorous stir to make sure it's really well mixed. Doing this will make it much easier to fold in the remaining egg whites as it lightens the chocolate mixture.
- Carefully fold in the rest of the egg whites until all the white flecks have disappeared and it's at the stage that you just want to dive straight into head first without holding your nose. When it's at that exact stage, tip into the ready-and-waiting tin and bung in the oven
- Cook for 25 mins. The top should look like a brownie, with a sort of chocolate crust and if you put a skewer in it would be all gooey and you'd panic that it wasn't done...but it is. Just leave it to cool in its tin.
- When ready to serve, remove from the tin and slide onto a plate. Dust with some cacao powder if you have it, or just normal cocoa if you have it...or if you want it to look like a mountain covered in snow, feel free to reach for the icing sugar.
- Serve hunks of the cake with scoops of vanilla ice cream or vanilla scented mascarpone. I love serving really dark chocolate cakes with bowls of raspberries as I just love the way they cut through the richness of the chocolate, but you don't absolutely need them to complete this pud.
It’s still gorgeous sans berries.