Torta al Cioccolato e Zenzero (Chocolate and Ginger Cake)
Sweet / All Seasons / Rose Gray & Ruth Rogers / Serves: 12

200g fresh root ginger
500g unsalted butter, plus extra for greasing
500g bitter-sweet Callebaut chocolate, with a minimum of 70% cocoa solids
70g polenta flour
2 tablespoons cocoa powder
10 medium, organic free-range eggs
400g castor sugar
a pinch of baking powder


River Cafe Cook Book Green
Ebury Press, London, 2000.
Page 118

Preheat the oven to 150C. Butter and line a 30cm 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.