Chocolate Almond Cake with Ginger
by Editorial Staff
Ginger is a great food. Even better than garlic. You can’t put garlic in a cupcake, but as much ginger as you like. The dough from it is made spicy and even a little gingerbread. You will not have time to look around, as there is not a crumb on the dish
Ingredients
- flour 1.5 cups
- cocoa powder 4 tbsp
- ginger powder 1 tbsp
- 1 pinch cardamom
- baking powder for dough 1 teaspoon
- almonds 250 g
- sugar 0.75 cups
- eggs 5 pcs.
- cream 150 ml
- butter 200 g
- candied ginger 100 g
- candied kumquat 200 g
- dark cocoa chocolate 70% 100 g
Directions
- Sift flour, cocoa powder, ginger and baking powder into a bowl, add cardamom. Cut the candied ginger into thin strips and cut the kumquats into thin slices, add to the flour and stir so that the pieces don’t stick together.
- Pour boiling water over the almonds for 5 minutes, peel, dry, put in a food processor, chop not very finely. Pour in sugar, chop until the mixture resembles small crumbs.
- With the engine running, add eggs one at a time, then pour in the cream and melted butter. Add the contents of the food processor to the flour mixture and mix thoroughly. Pour in finely chopped chocolate, stir again. Grease a large muffin tin and a piece of parchment with butter and place the parchment in the pan.
- Put the dough there, place the mold in the oven preheated to 180 ° C for 45 minutes. Then cover with foil and bake for another 20 minutes so that the wooden stick stuck in the middle stays dry. Let the finished cake cool for 15 minutes, then carefully remove, cool completely. Serve with Earl Gray Tea.
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