Chocolate & Ginger Cake
Chocolate and ginger are the perfect combination in this cake
- 2 oz ginger thin biscuits
- 4 oz almonds
- 7 oz sugar
- 4 oz butter
- 4 eggs - free range please
- 6 oz dark chocolate
- Zest of 1 orange
Boozy Whipped Cream
- 300 g pot double cream
- 1 tbs brandy
- 2 tbs icing sugar
Preheat the oven to 180C/350F/Gas Mark 4, grease the tin and line the base with greaseproof paper.
Put the biscuits, almonds and sugar into the food processor (I use a Magimix) and blitz until all are finely ground, add the butter and eggs and blitz again.
Meanwhile break the chocolate up into a bowl and stand over a saucepan of just simmering water until melted.
Add the melted chocolate and orange zest to the food processor and pulse briefly until mixed. Pour the batter into the cake tin.
Bake for about 35 minutes - when ready the cake would have risen and would have started to crack at the top and round the edges. Leave to cool for 5 mins then run a knife round to separate it from the tin, then release the clip. When cold you can transfer it to a plate.
Serve dusted with cocoa powder or icing sugar and lots of whipped cream.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 8slices | Calories: 609kcal | Carbohydrates: 46g | Protein: 8g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 164mg | Sodium: 198mg | Potassium: 322mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1035IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 3.7mg