Chocolate and ginger – a perfect partnership

Chocolate Ginger Fondant

Ingredients Instructions
  • 200 g (7oz) dark (bittersweet) chocolate No less than
  • 60% cacao
  • 200 g (7oz) unsalted butter cut roughly into cubes
  • 150 g (5.5oz) sugar
  • 1/2 tsp salt (fleur de sel) (or tsp coffee granules if making a plain chocolate cake)
  • 5 organic eggs (medium)
  • 1 tbsp plain (all-purpose) flour if gluten free, replace with almond flour
  • 50 g (2oz) candied ginger (or one stem ginger in syrup, sliced)
  • Preheat oven to 180°C/160°C fan/360°F/Gas 4. Grease a round cake tin (25cm/10 inch) and line with cooking parchment.
  • Over a pot of simmering water, place the chocolate and butter in a heatproof bowl (bain-marie) and melt the chocolate gently for about 10 minutes.
  • As soon as the chocolate and butter have melted, take off the heat. Add the sugar and mix together with a spoon, gradually add the eggs and then add the flour, mixing until just combined.
  • Place the candied ginger at the bottom of the cake tin then pour over the chocolate mixture and bake for 20 minutes.
  • Remove from the oven (don't worry if it looks uneven, it will flatten out while cooling) and leave to cool for about 20 minutes then turn out of the tin on to a serving plate.

Recipe © Jill Collona | https://madaboutmacarons.com/chocolate-ginger-fondant-cake/