Chocolate Ginger Cake Recipe the ganache can be prepared without the ginger. nice and pretty elegant for thanksgiving

Ingredients:

1 box shape (25 × 11 cm)

Sponge

160 g Bitterkuvertüre (60% cocoa)

145 g of room temperature butter

80 g flour

60 g ground almonds

4 eggs (size M)

20 g granulated sugar

1 pinch salt

Bourbon 1 teaspoon vanilla sugar

140 g icing sugar

Ginger ganache

20 g fresh ginger

80 g cream

200 g Bitterkuvertüre (60% cocoa)

30 g candied ginger

also

Butter and flour for the mold

Cocoa powder for dusting

Method:

1. Preheat the oven to 180 ° F. Top and bottom heat. The Dish with butter and dust with flour, excess Flour, tap it.

2. Finely chop the chocolate with the butter in a bowl Melt over a water bath. Sift the flour with the Mix ground almonds and melted under the Stir chocolate. Separate the eggs. Egg whites with sugar and salt beat with an electric mixer until stiff. Yolks, Vanilleund Powdered sugar with an electric mixer or food processor slightly foamy.

3. First, the yolk mass under the chocolate-butter mixture, stir then a maximum Third of the egg whites with a spatula stir quickly and the remaining fold.

4. The chocolate mixture into the prepared pan and Cake in a preheated oven on the grate on one of the lower tracks 40 minutes. Then a Wire rack plunge, leave something, remove the form and the cake to cool completely.

5. For the ganache Peel the fresh ginger into small pieces and cut with the cream in a small pot boil. Remove from heat and stand for about 5 minutes. The chocolate coating finely chop and place in a bowl. The still hot cream Pour through a sieve over it and stir with a spatula. The candied ginger into cubes and set aside.

6. The chocolate Cut cake horizontally two layers each of which a third of the ganache Spread and sprinkle with the candied ginger cubes. The cake back together, with the remaining ganache reap from the outside and dust with cocoa powder.