Chocolate ginger slump cake recipe

Chocolate Ginger Slump Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect combination of rich chocolate and warming ginger with this delectable Chocolate Ginger Slump Cake recipe. This easy-to-make dessert is sure to satisfy your sweet tooth and impress your guests. The moist and fudgy chocolate cake is infused with a hint of spicy ginger, creating a harmonious balance of flavors. With just a few simple ingredients and minimal effort, you can enjoy a decadent treat that will leave you craving for more.

Keywords: chocolate, ginger, slump cake, dessert, easy-to-make.

Chocolate ginger slump cake recipe details

Chocolate ginger slump cake recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

80 g	stem ginger, about 4-5 balls
2 tbsp	brandy
2 tbsp	ginger syrup
200 g	dark chocolate, minimum 70% cocoa solids
100 g	unsalted butter
4 medium	eggs, separated
125 g	granulated sugar
1 tbsp	cornflour
	salt
	icing sugar, to dust

Instructions

Preheat the oven to 180C/350G/Gas Mark 4. Line the bottom of a round loose-bottomed, 23cm tin with a layer of baking parchment.

Whizz the ginger with the brandy and the syrup on a blender or liquidiser to give a bitty slush.

Rest a metal bowl over a saucepan of simmering water (do not let it touch the water). Break the chocolate into pieces and chop the butter. Add to the bowl and leave to melt. Once melted, stir thoroughly and allow to cool a little.

Put the yolks and 100g of the sugar in a bowl and beat with a whisk for about 5 minutes until the mixture is pale and fluffy, it should leave a ribbon trail when you lift the whisk.

With a clean whisk in a clean bowl beat the egg whites until they form soft peaks, them add the remaining sugar and beat to stiffish peaks.

Gently fold the melted chocolate into the egg-yolk mixture, then the ginger slush, then the cornflour and a pinch of salt. Finally fold in the beaten egg whites until just incorporated.

Pour the mixture into the lined tin and bake in the oven for 25 minutes until the centre is risen and just set. Remove from the oven and leave to cool for 15 minutes. Take it out of the tin and leave to cool until just warm or room temperature.

Just before serving, sieve a bit of icing sugar over the top. Serve with cream, crème fraîche, mascarpone or vanilla ice cream.

Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 25 min
Resting time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a