Batter
1 1/2 cups whole almonds, about 6 to 7 ounces
16 tablespoons (2 sticks) unsalted butter, softened
1 cup sugar, divided
8 ounces semisweet chocolate, melted and cooled
8 large eggs, separated
1/4 cup peeled, grated fresh ginger
1/2 cup chopped crystallized ginger
1/4 teaspoon salt
1 cup all-purpose flour
Glaze
1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 ounces semisweet chocolate, cut into 1/4-inch pieces
1 12-cup Bundt or tube pan, buttered and coated with dry breadcrumbs
1. Set a rack in the middle level of the oven and preheat to 350 degrees.
2. In a food processor fitted with the metal blade, grind the almonds finely, pulsing repeatedly.
3. Beat the butter and 1/2 cup sugar with the paddle on medium speed until soft and light. Beat in the melted chocolate, then beat in the egg yolks, one at a time. Scrape down bowl and beater with a rubber spatula.
4. Beat in the fresh ginger, crystallized ginger, almonds, and flour.
5. In a clean, dry mixer bowl, whip the egg whites and salt with the whisk attachment on medium speed. When the whites are opaque and holding a very soft peak, increase the speed to medium high and whip in the remaining 1/2 cup sugar gradually, continuing to whip until the whites hold a soft, glossy peak. Stir 1/4 of the egg whites into the batter with a large rubber spatula. Fold in the rest.
6. Spoon the batter into the prepared pan. Bake the cake until it is well risen and firm, about 45 minutes. Cool the cake in the pan for 5 minutes, then invert it to a rack to cool completely.
7. For the glaze, combine the water, corn syrup, and sugar in a saucepan. Bring to a boil over low heat, stirring occasionally. Off heat, add chocolate and shake pan to completely immerse the chocolate. Let stand 2 minutes, then whisk smooth. Use a spoon to drizzle the glaze over the cooled cake.Recipe for chocolate ginger cake?
Vegetable oil spray for greasing pan
4 ounces unsweetened baking chocolate, broken up
1/3 cup water
1/3 cup vegetable oil
3/4 cup pecans, toasted and cooled
1/4 cup unsweetened cocoa powder
1/4 cup soya powder
12 large eggs, room temperature, separated
2 1/4 cups granular sugar substitute, divided
2 teaspoons powdered ginger
1/4 teaspoon cream of tarter
Preheat oven to 325F. Grease the bottom of a 10-inch tube pan, and line with parchment or waxed paper.
Place chocolate and the water in a microwavable bowl; microwave on high 1 to 2 minutes, until chocolate is melted, checking at 1-minute intervals. Stir until smooth, cool to lukewarm, then stir in oil; set aside.
In a food processor, pulse pecans, cocoa powder and bake mix until pecans are finely ground.
In a large bowl, beat egg yolks with cup sugar substitute on high speed with an electric mixer, until light and fluffy, about 5 minutes. Stir in melted chocolate, pecan mixture and ginger.
In another large bowl, beat egg whites and cream of tartar on medium-high speed with an electric mixer, until frothy. Gradually add remaining sugar substitute, beating until stiff peaks form.
With a rubber spatula, fold one-third of the meringue into the yolk mixture to lighten; fold in the remaining meringue until just combined. Pour batter evenly in prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 45 minutes.
Allow cake to cool for 30 minutes before removing from pan. To remove: Run a knife around the inner and outer rim of cake, place a wire rack or plate over pan, and invert. Remove pan, and peel off paper. Cool completely before cutting
The secret to this cloudlike confection is folding in beaten egg whites. Be sure to clean the beaters and the bowl thoroughly before whipping the whitesany trace of fat will result in decreased volume.
Vegetable oil spray for greasing pan
4 ounces unsweetened baking chocolate, broken up
1/3 cup water
1/3 cup vegetable oil
3/4 cup pecans, toasted and cooled
1/4 cup unsweetened cocoa powder
1/4 cup soya powder
12 large eggs, room temperature, separated
2 1/4 cups granular sugar substitute, divided
2 teaspoons powdered ginger
1/4 teaspoon cream of tarter
1.Preheat oven to 325F. Grease the bottom of a 10-inch tube
pan, and line with parchment or waxed paper.
2.Place chocolate and the water in a microwavable bowl;
microwave on high 1 to 2 minutes, until chocolate is melted,
checking at 1-minute intervals. Stir until smooth, cool to
lukewarm, then stir in oil; set aside.
3.In a food processor, pulse pecans, cocoa powder and
bake mix until pecans are finely ground.
4.In a large bowl, beat egg yolks with cup sugar substitute on
high speed with an electric mixer, until light and fluffy, about
5 minutes. Stir in melted chocolate, pecan mixture and
ginger.
5.In another large bowl, beat egg whites and cream of tartar
on medium-high speed with an electric mixer, until frothy. 6.Gradually add remaining sugar substitute, beating until stiff
peaks form.
7.With a rubber spatula, fold one-third of the meringue into
the yolk mixture to lighten; fold in the remaining meringue
until just combined. Pour batter evenly in prepared pan and
bake until a toothpick inserted in center of cake comes out
clean, about 45 minutes.
8.Allow cake to cool for 30 minutes before removing from
pan. To remove: Run a knife around the inner and outer rim
of cake, place a wire rack or plate over pan, and invert. 9.Remove pan, and peel off paper. Cool completely before
cutting
Servings: 16
Prep time: 0:20:00
Bake/Cook time: 0:45:00
Calories: 193
Fat: 16 grams
Protein: 7 grams
Carbohydrates: 7 grams
Fiber: 2 grams
Net Carbs: 5 grams
*hope this helps*
i don't know? but i can try to day
I s'pose you could buy the candied ginger and put it in this.
CHOCOLATE GINGERBREAD CAKE
1/2 c. butter or oil
1/2 c. sugar or honey
1 egg, well beaten
1 c. molasses
2 1/2 c. all purpose flour
1/3 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1/3 c. cloves
1 c. HOT water
1 1/2 tsp. baking soda
Blend first four ingredients. Sift all dry ingredients except cocoa. Mix cocoa with water. Beat flour mixture alternately with cocoa water, beginning and ending with cocoa water. Beat well. Pour into a well greased 9 x 12 inch pan. Bake at 350 degrees for thirty minutes or until a toothpick stuck in the middle comes out clean. Frost with butter-cream frosting.
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