Name: Chocolate and ginger brownie cake
Total time: 1 h 10 min
Yield: Serves 10
Ingredients: 175g plus extra for the tin butter; 225g dark chocolate, chopped; 200g golden caster sugar; 3 eggs; 75g plain flour; 50g preserved ginger, drained and chopped plus 2 tbsp of the syrup; 300ml double cream; for dusting cocoa

Chocolate and Ginger Brownie Cake Recipe

175g plus extra for the tin butter
225g dark chocolate
chopped
200g golden caster sugar
3 eggs
75g plain flour
50g preserved ginger
drained and chopped plus 2 tbsp of the syrup
300ml double cream
for dusting cocoa

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20 cm cake tin. Put 175g of the chocolate along with the butter and sugar in a heavy-based pan and heat it gently until everything is melted, stirring occasionally. Leave to cool.
step 2
Whisk the egg yolks into the chocolate mixture, then fold in the flour, ginger and chopped chocolate. Whisk the egg whites until they form soft peaks, then gently fold into the chocolate mixture. Pour into the tin and cook for 35-40 minutes until a crust has formed on top. Leave to cool, then loosen from the edge of the tin with a knife and remove from the tin.
step 3
Whisk the cream and fold in the ginger syrup, spoon on top of the cake in big billowing piles and dust with cocoa if you like.