Recipe Tip: Chocolate and Ginger Tart
Top Recipe for 8 Persons. All ingredients and tips for getting it right. The combination of chocolate and ginger not only tastes irresistibly good, but has real power.
- 250 gdark chocolate
- 50 gginger in syrup
- 150 gunsalted butter, diced
- 150 gfine granulated sugar
- 5whole eggs (yolk and white separated)
- 60 gground almond
- 1 teaspoon(s)baking powder
- 1 pinch(es)salt
- cocoa powder
Step 1Preheat the oven to 170°C. Melt the chocolate and butter with the finely chopped ginger in a bowl in a water bath.
Step 2Allow the mixture to cool down until lukewarm, then mix in a third of the sugar and one egg yolk using a hand mixer, gradually adding the remaining egg yolks. Then fold in the ground almonds and the baking powder.
Step 3In a separate bowl, beat the egg whites with a pinch of salt until stiff. Then add the remaining sugar little by little and continue to beat vigorously. Beat until the beaten egg whites are very stiff and glossy.
Step 4Using a dough scraper, first mix one tablespoon of beaten egg whites with the chocolate mixture, then carefully fold in the rest.
Step 5Grease the cake tin with a little butter and pour the batter into the tin. Bake for 35 to 40 minutes.
Step 6The inside of the cake should still be soft and not baked through. Leave to cool for 15 minutes, then remove the cake from the tin and leave to cool completely.
Step 7Dust with a little cocoa powder using a sieve and serve. This creamy cake is even better for being flour free. When cooling the cake shrinks a little - but remains moist!