Creamy Concoction

Ingredients

Cooking time: 40 minutes

Chopped dark chocolate: 150 gr
Butter: 150 grams
eggs: 3
Almonds: 50 g.
Flour: 120 grams
Cocoa powder: 1 tablespoon
Candied ginger in syrup, chopped: 3 Songs
Candied ginger syrup: 2 tbsp. soup

1 cake tin greased and lined 22 cm

Topping
Chopped dark chocolate: 40 gr
Butter: 15 grams
Candied ginger in syrup, chopped: 1 piece to decorate
Candied ginger syrup: 1 tbsp. soup


Melt chocolate in double boiler over low heat.
Stir gently, remove from heat when it is melted and cool.

In a bowl work the butter with a spoon and mix in the brown sugar gradually.

Whisk the mixture up to what it is foamy.

Add the yolks one by one, beating well after each addition.
Stir in cooled chocolate.
Add the almonds, flour and cocoa sifted, then the chocolate and ginger.

Mix together using a metal spoon.

Beat the egg whites until stiff, then add them to the mixture in 3 additions.

Transfer the batter into prepared pan and smooth the surface.

Bake in preheated oven at 190 degrees (gas mark 6) for 40 minutes or so.

Wait 5 minutes before turning out onto a rack.
Cool completely.


For the topping:

Melt chocolate in double boiler with butter and syrup.
Stir to make a smooth sauce.
Drizzle top of cake.
Once the topping is almost set, decorate the minced ginger diced or grated.

This cake will keep for a week in an airtight container, it is better after a few days.

* Duration: 30 minutes
* Difficulty: Easy


Ingredients for Crispy Chocolate Lace:

* 50 g sugar
* 50 g brown sugar
* (Brown sugar)
* 50 g soft butter
* 15 g unsweetened cocoa powder
* 45 g sifted flour
* 50 g orange juice
* 20 g blanched orange zest

Technical stages for Crispy Chocolate Lace:

* Mix ingredients in order listed, spread on plate using a brush into disks of about 8 cm in diameter.
* Bake at 200 ° C until staining.