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Gabriela

Gabriela Morales

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Recipe of Chocolate Cake and Ginger Cream
Recipe

Chocolate Cake and Ginger Cream

1h 30 mins
Half
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A really delicious dessert that the whole family will love. Try this chocolate cake and ginger cream you will not regret.
Learn more about Gabriela Morales

Ingredients

8 portions
  • 340 bittersweet chocolate, chopped into large pieces
  • 12 eggs, big
  • 1 2/3 cups granulated sugar
  • 1 tablespoon espresso coffee powder, dissolved in 2 tablespoons of hot water
  • 200 milliliters whipping cream, (filling)
  • 2 egg yolks, (filling)
  • 20 grams sugar, (filling)
  • 1 teaspoon ground ginger , (filling)

Preparation

Preheat the oven to 180 ° C. Grease a baking tray and cover with waxed paper.
Place the chocolate in a bain-marie until it melts completely. Let cool.
Place the eggs in a large bowl and beat with a hand blender together with the sugar at high speed until the mixture is pale and triple its volume.
Stir a third of the egg mixture in the cold chocolate to rinse it. Add the dissolved coffee and gently incorporate the remaining egg mixture.
Pour the mixture into the previously prepared tray and bake for 25 to 30 minutes. Allow to cool for 30 minutes.
For the filling: Heat the cream to beat with the ginger, about five minutes. Add the yolks beaten with the sugar to the cream. Go stirring over medium heat until the cream thickens. Strain and let cool.
Place a clean kitchen cloth on a flat surface and sprinkle with icing sugar. Pass a knife along the edges of the tray to detach the cake more easily. Turn the cake over the rag or towel and carefully remove the waxed paper.
Add the ginger filling on top of the cake and in the corner place a row of cherries in syrup. Make the roll using the cloth or towel as a guide without rolling it with the cake.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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