I’ve always liked ginger, but at the minute I LOVE ginger. I don’t know if it’s because I’ve been making gingerbread in September and doing excess amounts of raw dough taste-testing, or just because its warming spice feels right for Autumn, but right now I’m all about the ginger.
This recipe is from my oldest and best loved cookbook, Chocolate by Joanna Farrow. I made this before, years ago, and wanted to try it out again in the hope that it was as good as I remembered.
Luckily, it was! I was a bit concerned when I took it out of the tin, as it looked a bit flat and hard, but the key to this is eating it warm – the chocolate melts and the ginger flavour really comes through – delicious!
Unfortunately in the time it’s taken to get around to blogging this the cake has been eaten, which is a shame as I’m really craving some more chocolate and ginger. Guess I’ll just have to bake something else…
Chocolate ginger crumble cake (from Joanna Farrow’s Chocolate)
- 250g butter
- 375g plain flour
- 1tsp baking powder
- 175g caster sugar
- 1 egg
- 2 tsp vanilla extract
- 1 tsp ground mixed spice
- 200g milk chocolate, chopped
- 125g dark chocolate, chopped
- 25g stem ginger, grated
- 2 tbsp demerara sugar
Add the butter into a bowl with the flour and baking powder and run together with your fingertips until the mixture resembles breadcrumbs. Stir in the caster sugar, then weigh 250g of the mixture into a separate bowl and set aside. Ass the egg, vanilla and mixed spice to the remaining mixture and stir until it comes together, then press into the bottom of a greased and lined 9″ round tin.
Scatter the chocolate over the base, mix the ginger into the crumble mixture you set aside earlier, and sprinkle over the chocolate. Bake at 180 degrees for 50 minutes – 1 hour, until the crumble is golden. Serve warm, with cream or ice cream.