Ingredients
The following ingredients have 4 Servings
- 150 g | 5.3oz dark chocolate (chopped)
- 150 g | 5.3oz unsalted butter (softened)
- 150 g | 5.3oz light soft brown sugar
- 120 g | 5oz self raising flour
- 60 g | 2oz ground almonds
- 3 large eggs (separated)
- 2 tbsp stem ginger syrup
- 1 tbsp treacle
- 1 tsp mixed spice
- 1/2 tsp ground ginger
- 1 tsp bicarbonate of soda
- 3 globes stem ginger (very finely chopped)
- festive sprinkles to decorate
- For the glaze
- 100 g | 3.5oz dark chocolate (chopped)
- 1 tbsp unsalted butter
- 1 tbsp stem ginger syrup from a jar of stem ginger
Instruction
- Preheat the oven to 180C (350F). 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 incorportated.
- Fold in the flour, ground almonds, bicarbonate of soda, chopped stem 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 10 minutes and carefully turn out onto a cooling rack.
- Melt the chocolate and butter over a pot of barely simmering water. Add the gem ginger syrup and stir until smooth.
- Pour the chocolate glaze over the cooled cake and decorate with sprinkles or gingerbread cookies.
