Chocolate-Ginger Fudge Cake with Pecan Nuts and Cinnamon Cream

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Preparation info

  • Difficulty

    Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Ingredients

For the cake

  • 125 g (approx. 4 oz/1 stick) butter
  • 250 g (8 oz) dark chocolate, in chunks
  • 100 g (approx. 4 oz/½ cup) raw caster (superfine) sugar
  • 100 g (approx.4 oz/ cup) self-raising flour
  • 100 g (approx.4 oz/½ cup) grated fresh ginger
  • 4 large eggs, beaten

For the caramel nuts

  • 150 g (5 oz/ cups) pecan nuts
  • 150 g (5 oz/ cup) sugar
  • 2 tbsp water

For the cinnamon cream

  • 200 ml (6 fl oz/¾ cup) thick cream
  • 2 tbsp sugar
  • 2 tsp cinnamon

And also

  • dash sunflower oil for greasing purposes
  • cocoa powder to garnish

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 (8 inch) springform pan. Cut a sheet of baking paper to size and place on the bottom. Grease. Pour the batter into the tin. Place the cake in the hot oven and bake for 30 minutes.

The cake should not become completely dry, as in pound cake. Leave to fully cool on a rack. It will still sink a little, that is the idea. It is supposed to be a bit of a ‘boggy’ cake. During the cooling process, make the pecan nuts.

Toast the pecan nuts in a non-stick pan, when they start smelling they are done. Grease a metal tray with a dash of sunflower oil. Arrange the nuts on the tray, some distance apart. Heat the sugar and water in a heavy-based saucepan, but stay close! Do not walk away, as this melting process is fast and caramel gets very hot. When the sugar starts to colour around the edges, swirl the pan to ensure an even colour.

Carefully trickle the caramel onto the loose nuts, making sure that each nut is covered with a layer of caramel. Leave to cool and harden. Break into pieces using a hammer or pestle.

Beat the cream with the cinnamon and sugar until thick. Dust the cake with cocoa powder. Cut the cake into wedges. Serve each wedge with a dash of cinnamon cream and sprinkle with the pecan nuts-caramel chunks.