Chocolate and stem ginger flourless cake

Chocolate and stem ginger flourless cake

By
From
The Art Of The Larder
Makes
1 x 23cm cake
Photographer
Mike Lusmore

A bit like a soufflé, flourless chocolate cake will puff up in the cooking process, sinking a little as it cools, to give a cake that is both light to eat and deliciously chocolate-y. Chocolate and stem ginger are a wonderful match here.

Ingredients

Quantity Ingredient
250g unsalted butter, chopped into small pieces, plus extra for greasing
300g dark chocolate, chopped into small pieces
2 tablespoons stem ginger syrup
250g soft brown sugar
5 eggs
3 balls stem ginger, finely chopped

Method

  1. Heat the oven to 160°C, grease a 23cm round springform tin and line with a disc of baking parchment.
  2. Put the chocolate and butter into a medium-sized heatproof bowl, add the ginger syrup and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly. Use a microwave here if you prefer.
  3. Whisk the sugar and eggs in a large mixing bowl using an electric mixer until pale, light and increased in volume.
  4. Pour the melted chocolate and butter into the eggs and stir until smooth, then finally add the finely chopped ginger.
  5. Spoon the mixture into the prepared tin and gently spread level, using the back of a spoon.
  6. Bake on the middle shelf of the oven for 40–45 minutes, or until lightly crisp on top but slightly gooey on the inside. Leave the cake to cool completely in the tin.
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