Chocolate-Ginger Fudge Cake with Pecan Nuts and Cinnamon Cream

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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

For the cake

  • 125 g (approx. 4 oz/1 stick) butter

Method

Preheat the oven to 175°C (340°F/Gas 4). Briefly melt the butter and chocolate in the microwave or over a bain-marie. Quickly mix all ingredients, just until the batter is smooth. Grease a 22 cm