Chocolate-ginger cake with dates
Although not commonly known, the flavors of ginger and chocolate complement each other very well. Besides being delicious, this recipe is very flexible. I have used dates, but you could make this using any other dried fruits with equally good results. And you can make individual portion sizes using muffin tins—viola, cupcakes!
– 9 oz (260 g) bittersweet chocolate, chopped
– 1 cup, plus 2 tablespoons (2¼ sticks/250 g) unsalted butter at room temperature, plus extra for buttering pan
– 1 cup (200 g) sugar
– 4 large eggs, at room temperature
– ½ cup, plus 1 tablespoon (80 g) all-purpose flour, plus extra for dusting pan
– 2 teaspoon ginger powder
– ¼ cup (85 g) moist dates, such as Medjool, cut into small pieces4 cups (975 g) plain whole milk yogurt
– 1 teaspoon saffron strands
– 1⁄3 cup (80 ml) whole milk
– 1 teaspoon ground cardamom
– ¼ teaspoon freshly-ground nutmeg
– ½ cup (125 ml) honey
– ¼ cup (35 g) coarsely-chopped pistachios.
Preheat the oven to 350ºF (175ºC). Butter the inside of a 9-in (23-cm) square cake pan. Line the bottom with parchment paper, butter the paper and dust with flour; tap out the excess and set the pan aside.
Melt the chocolate in a bowl over simmering water or place the chocolate in a bowl and melt it in a microwave oven. Set the chocolate aside to cool. It should feel only just warm to touch when it is mixed with the rest of the ingredients.
Put the butter and sugar in the bowl of a mixer tted with the paddle attachment and beat on medium speed for about 5 minutes, scraping down the sides of the bowl frequently until the butter is creamy and the sugar well blended into it. Add the eggs one at a time, beating for 1 minute after each addition. Reduce the mixer speed to low and pour in the cooled chocolate.
Add the flour, ginger and dates, and mix into the batter at medium speed.
Scrape the batter into the pan, smooth the top, and slide the pan into the oven. Bake for 20 to 25 minutes or until the cake rises slightly; the top may crack a bit and the cake may not entirely set in center when done. To test the cake for doneness, insert a slender knife into the center; the knife will come chocolate-ginger cake with dates Serves 8 Preparation 10 minutes Cooking 25 minutes Although not commonly known, the flavors of ginger and chocolate complement each other very well. Besides being delicious, this recipe is very flexible. I have used dates, but you could make this using any other dried fruits with equally good results. And you can make individual portion sizes using muffin tins—viola, cupcakes! out slightly streaked with batter, which is what you want. Transfer the cake to a rack to cool.
When the cake is completely cooled, chill it in the refrigerator for an hour or two to make it easy to unmold. Turn the cake out, remove the parchment, and invert the cake onto a serving platter so that it is right side up. Allow the cake to come to room temperature before slicing and serving.
Food: Chocolate-Ginger Cake With Dates