Ingredients
150 g (5.3 oz ) dark chocolate chopped
130 g unsalted butter softened
150g (5.3 oz) light soft brown sugar
130 g self (5 oz)raising flour
60 g (2 oz) ground almonds
4 eggs separated
2 tablespoon stem ginger syrup or jam(or fresh ginger root or ground ginger)
1 tablespoon treacle
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda sprinkles or marzipan to decorate
For the glaze
100 grams (3.5 oz dark chocolate)
1 1/2 tablespoon unsalted butter
1 tablespoon stem ginger syrup or ground ginger
DIRECTIONS
Preheat the oven to 180°c (350°F) Grease a 10 cup bundt or loaf tin and dust with flour.Melt the chocolate over a pot of barely simmering water and set aside to cool.
Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.
Fit in the paddle attachment and beat the butter and sugar (no need to clean the stand mixer bowl) until light and flutty.Beat in the yolks one at a time .
Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorporated.Fold in the flour, ground almonds, bicarbonate of soda ground ginger and spices.
Add a third of the whisked eggs into the batter and beat to loosen.
Fold in the remaining egg whites.Transfer to prepared tin and level. Tap the tin on the counter.Bake for 40- 45 minutes until firm on top and coming away from sides of the tin. Cool in the tin for 15 minutes and carefully turn out onto a cooling rack.
To glaze Melt the chocolate and butter over a pot of barely simmering water. Add the ginger syrup or ground ginger. Stir until smooth.
Pour the chocolate glaze over the cooled cake and decorate with sprinkles or marzipan
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
