Well, it was Valentine’s day, and I really fancied baking a chocolate cake. It was difficult to find a recipe without sugar, so I made up this recipe using honey and ginger marmalade as a substitute. It was really nice especially to stumble upon bits of preserve ginger.
My Friend Gaelle who lives in Belgium sent me the most fabulous chocolate last week and I used the darkest one in this cake – it couldn’t hurt.
baking time: 20 minutes on 375F/200C
preparation: 15 minutes
- 1/2 cup whole wheat flour
- 3 eggs
- 25 gr butter
- 75 gr chocolate
- 1/2 cup honey
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 3 teaspoons ginger marmalade
- 1/4 cup roughly ground almonds
Pre-heat the oven as indicated above.
In a small saucepan put the chocolate, the butter and 2 tablespoons water, and let it melt on low heat.
In a big bowl, mix the flour, baking powder, ground ginger, a pinch of salt and almonds. Add the eggs one by one, the honey, ginger marmalade, and blend into a smooth paste. Then add the melted chocolate and butter.
Oil a lasagne type oven dish (pyrex, low and rectangular). Pour the mix and put in the oven for 20 minutes.
Serve with ice cream or custard.