A weekend at Oporto and a cake…
We’ll meet tomorrow with a cake and a hug…
Chocolate and candied ginger cake
250 g sugar
120 ml sunflower oil
50 g cocoa
200 g wheat flour
8 g baking powder
150 g cream (35% fat)
200 ml milk
40 g candied ginger
80 g dark chocolate (70%), chopped
Pre-heat the oven to 200ºC.
Grease and line with parchment paper a plum cake pan.
Remove the sugar coat from the ginger with hot water.
Chop the ginger. Set aside.
Beat the eggs with the sugar and the oil.
Fold in the flour sifted with the baking powder and the cocoa.
Add the cream and the milk and mix until smooth.
Combine with the chocolate and the ginger.
Pour the batter into the pan until half of the height.
Bake for 10 mintes.
Reduce oven temperature to 165ºC and bake for 1-1 1/2 hour.
(at 30 minutes make a lenghtwise cut on the top of the cake)
Remove from oven, unmold and let cool down on a wire rack.
The cake should be made the day before and kept in the refrigerator with film wrap.
Remove from the refrigerator 30 minutes before serving.
Serve with candied ginger dices.
Nota:Ginger can be substituted by candied lemon or orange.