Chocolate Ginger Crunch Cake
Chocolate Ginger Crunch Cake
Tasty Chocolate Ginger Crunch Cake Recipe.
Serves 6 people
Ingredients
·
150g / 5oz plain chocolate, chopped
into small pieces
·
50g / 2oz/ ¼ cup unsalted butter
·
115g /4oz ginger nut biscuits
·
4 pieces of preserved stem ginger
·
30ml/ 2 tbsp stem ginger syrup
·
45ml/ 3 tbsp desiccated coconut
To DECORATE
·
25g/ 1oz milk chocolate, chopped
into small pieces
·
pieces of crystallized ginger
Procedure
1.
Grease a 15 cm/6 in flan ring and
place it on a sheet of non-stick baking paper. Melt the plain chocolate with
the butter in a heatproof bowl over barely simmering water. Remove from the
heat and set aside.
2.
Crush the biscuits into small
pieces. Tip them into a bowl.
3.
Chop the stem ginger fairly finely
and mix with the crushed ginger nut biscuits.
4.
Stir the biscuit mixture, ginger
syrup and coconut into the melted chocolate and butter, mixing well until
evenly combined.
5.
Tip the mixture into the prepared
flan ring and press down firmly and evenly. Chill in the fridge until set.
6.
Remove the flan ring and slide the
cake on to a plate. Melt the milk chocolate, drizzle it over the top and
decorate with the pieces of crystallized ginger.
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