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- 1/4 cup heavy cream
- 6 1/2 ounces semisweet chocolate
- 5 1/2 tablespoons butter
- 3 eggs, separated
- 3/4 cup sugar
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- 2 1/2 ounces chopped glaceed ginger
- 3 ounces chopped walnuts
- 1 1/2 ounces chopped glaceed ginger
- 1 tablespoon rum
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 2 tablespoons butter
- Extra chopped glaceed ginger to decorate
FOR THE CAKE: Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan.
Combine the cream and chocolate in the top of a double boiler and stir over simmering water until combined. Stir in the butter and set aside to cool.
Beat the egg yolks and sugar until pale. Stir into the chocolate mixture, alternating with the flour, baking powder, ginger and walnuts.
Beat the egg whites until stiff and gently fold into the chocolate mixture. Pour into the prepared pan and bake for 30-40 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for 15-20 minutes. Turn out onto a wire rack to cool completely before icing.
FOR THE ICING: Soak the ginger in the rum. Combine the sugar and one-third of the cream in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and whisk in the butter, ginger and rum. Refrigerate for 10 minutes. Beat the remaining cream until soft peaks form. Gently fold into the cooled mixture and spread over the cake. Decorate with the extra chopped ginger.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
484 calories; 28g total fat; 111mg cholesterol; 86mg sodium; 58g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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