Chocolate Hazelnut Cake with Ginger
Ingredients
- Ingredients
- 350 grams dark Couverture
- 250 grams butter
- 220 grams sugar
- 4 eggs
- salt
- 300 grams Pastry flour
- 1 packet Baking powder
- 200 grams ground Hazelnuts
- 2 tsps freshly grated ginger
- 180 milliliters milk
- butter (for baking sheet)
- 200 grams Apricot jam
- 50 milliliters Whipped cream
- 4 Tbsps Cocoa (for dusting)
- 250 grams candied ginger (for garnish)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Coarsely grate 125 grams (approximately 1/4 pound) chocolate. Beat butter and sugar until creamy and gradually mix in eggs with a pinch of salt. Mix flour with baking powder, nuts, ginger and chocolate. Stir in flour mixture alternately with the milk into the butter mixture.
Spread batter on a greased baking sheet and bake in preheated oven for 30-35 minutes, testing doneness with a toothpick.
Meanwhile, heat jam in a small saucepan.
Chop remaining chocolate coarsely and melt with cream in a bowl over a pot of hot (not boiling) water. Remove from heat and allow to cool.
Remove cake from the oven. While still hot sprinkle with jam and let dry. Then sprinkle with chocolate and also allow to dry. Cut cake into small cubes prior to chocolate solidifying and sprinkle with cocoa. Garnish to taste with candied ginger chopsticks and serve.
