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Chocolate-ginger cake.

In conclusion, ginger epic, for dessert - a combination of ginger with chocolate. For some reason, it is rare, although ginger and dark chocolate is very, very fit together.

For base of this dessert, I took the brownies, but instead of put in the classical variant of nuts laid finely chopped candied ginger for shade. Cream - ginger mousse.

turns to the best of sweet, spicy and chocolate.

Originally it was planned cake Then I decided to do it here is such portions cakes. I was surprised by her daughter, that ate the whole batch and asked for additions

Chocolate-ginger cake.






on the cake is 20 cm or 4-6 cakes:

for Brown:

125 g butter
70 g dark chocolate 2 eggs

150 grams of brown sugar
60 g flour 50 g candied
Ginger


For the mousse:


250 ml milk 100 g brown sugar
3-4 cm ginger root
4 sheets of gelatin
2 eggs (separated into whites and yolks)
2 tablespoons MAR.
powder 150 ml cream 33%


Brownie: chocolate and butter melt, cool to room temperature. Beat eggs and sugar on low speed until sugar is dissolved. Pour растопленные масло и шоколад. Добавить просеянную муку и мелко нарезанные имбирные цукаты. Аккуратно перемешать до однородности. Вылить в заранее подготовленную and greased 20 cm form

Bake in a preheated 180 C oven for 20 minutes. When testing on the knife or luchinke should be the next test. Take out, cool fit.

Mousse: milk with sugar and finely chopped or grated ginger to bring to a boil. Cook for 1-2 minutes., Let stand 10 minutes. Drain.
Divide eggs on the whites and yolks. Egg yolks lightly beaten, pour a thin stream of milk mixture, place on a small fire and cook until thick.
Remove from heat, add pre-soaked and squeezed gelatine. Stir until it dissolves and cool to room temperature.

whipped cream, gently stir in the milk-gelatin mixture.
At least beaten egg whites with sugar until hard peaks. Gently stir in parts of mousse.

Build:

put on a plate molding ring (you can use the mold split, in which peksya brownies or make a ring of paper acetate).
Put on the bottom of this construction, Brown said. Top Pour mousse, smooth. Refrigerate at least 4 hours, better overnight.

with cakes in the same way, just want to cut from the finished brownie circles required diameter.

Serve, garnished with chocolate and candied ginger.


I can say that unexpected, but delicious.