Chocolate-glazed Gingerbread Nut Cake
- For the cake
- 50 grams raisins
- 5 Tbsps Rum
- 4 eggs
- 200 grams butter
- 200 grams sugar
- 250 grams Pastry flour
- 100 grams ground almonds
- 50 grams chopped almonds
- 50 grams chopped Hazelnuts
- 2 tsps Gingerbread spice
- ½ Vanilla bean
- 1 packet Baking powder
- 180 milliliters milk
- butter (to grease pan)
- breadcrumbs (to dust pan)
Preheat oven to 180°C (approximately 350°F).
For the cake, soak currants in rum.
Beat butter and sugar until creamy. Separate eggs and gradually beat egg yolks and a pinch of salt into butter mixture.
Drain currants well. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix flour, nuts, gingerbread spice, vanilla bean seeds and baking powder and stir with milk and currants into the butter mixture. Beat egg whites until stiff and fold into batter.
Grease springform pan with butter and sprinkle with breadcrumbs. Spread batter into prepared pan, smooth top with a spoon and bake until cake tests done with a toothpick, about 50 minutes.
Cover cake with butter-coated parchment paper if cake browns too quickly while baking.
For the chocolate glaze, coarsely chop chocolate and stir with cream over a hot (not boiling) water bath until chocolate is melted. Remove chocolate from heat and let cool slightly.
Remove cake from oven and allow to cool slightly in pan, then remove cake from pan and cool completely. Cut cake in half horizontally and smoothly spread redcurrant jelly over cut surface of bottom layer. Replace top layer and press lightly.
Spread about 2/3 of the chocolate glaze over the cake, evenly coating the top and around the sides. Let chocolate dry.
For garnish, thinly spread remaining chocolate glaze on a marble slab, gently press and swirl with a spatula to add texture and let dry. Scrape portions of chocolate off slab with a spatula and place on cake for garnish. Cut cake into pieces to serve.