DARK CHOCOLATE & GINGER CAKE

INGREDIENTS

150g butter

135g granulated sugar

350g chocolate

50g stem ginger, finely chopped

40g plain flour

6 eggs, seperated

150g raspberries and thick cream, to serve

For the ganache:

250g dark chocolate, roughly chopped

500ml double cream

To decorate:

More ginger plus chocolate shavings

METHOD

1. Preheat the oven to 180°C/160°C fan/ Gas 5. Butter and base line a 20cm spring-form cake tin. Place the butter, sugar, chocolate and stem ginger in a large heatproof bowl and set over a pan of gently simmering water and heat until melted.

2. Allow to cool a little before whisking in the flour and four of the egg yolks. Set to one side. Whisk all of the egg whites until softly peaking and fold into the mixture. Spoon into the prepared tin and level off the top.

3.  Bake for 30-35 minutes until just firm. Allow to cool in the tin for 10 minutes before turning out on to a wire rack to cool completely.

4. To make the ganache, heat the cream until almost boiling and whisk in the chocolate. Spoon into a bowl and allow to set at room temperature. Place the cake on a platter and spread the ganache over the top. Scatter with the stem ginger slices, chocolate shavings and serve with raspberries and thick cream.