torta al cioccolato e zenzero
for 12
200 g fresh root ginger
500 g unsalted butter, plus extra for greasing
500 g bitter-sweet Callebaut chocolate, with a minimum of 70% cocoa solids
70 g fine polenta flour
2 tablespoons cocoa powder
10 medium, organic free-range eggs
400 g caster sugar
a pinch of baking powder
Preheat the oven to 150°C/300°F/Gas 2. Butter and line a 30 cm cake tin with parchment paper.
Melt the chocolate and butter together in a bowl over a pan of simmering water. Do not let the bowl touch the water. Peel and finely chop the ginger, and add to the chocolate mixture once it has melted, along with the flour and cocoa powder. Allow to cool a little.
In a mixer combine the eggs and sugar and whisk until they have trebled in volume. Slowly fold the whisked eggs, sugar and baking powder into the chocolate mixture. Pour into the prepared tin and bake in the preheated oven for 45 minutes.
When the cake is cooked, place a plate on the top for 5 minutes. This will give the cake a good dense texture.