This recipe is really easy to whip up and will only take about an hour from start to finish. It is a contrast to the classic rich chocolate cake, with a more light and fluffy texture. The ginger really lifts the flavour so you can eat more than you think! The weighting at the end is the key to the nice and flat top - simple but impressive with a little cocoa powder to finish.
- 100g fresh ginger, grated
- 225g butter
- 225g chocolate 70%
- 30g polenta flour (use spice grinder to grind coarse polenta to flour)
- 1 tbsp cocoa
- 5 eggs
- 180g sugar
Heat oven to 160 degrees. Line base of a 23cm spring form tin & spray sides.
Melt butter and chocolate in microwave in slow bursts. Add ginger, polenta & cocoa and stir until combined.
Whisk eggs and sugar until trebled in volume. Fold two mixtures together until just combined and pour into the prepared tin.
Bake for approximately 45 minutes. Remove from oven and let cool slightly, before weighting top.
Cut with a hot knife.