Chocolate Gingerbread
A great combination of ginger & bittersweet chocolate

5½ oz. bittersweet chocolate..............½ C. + 1 T. ground almonds

¾ C. + 1 T. sweet butter, softened....¾ C. + 1½ T. self-rising flour   

¾ C. sugar.........................................1 T. unsweetened cocoa   

3 large eggs, separated.....................3 pieces preserved ginger, chopped; and 2 T. syrup from jar

Topping:

1½ oz. bittersweet chocolate............1 T. sweet butter

1 piece preserved ginger, sliced; and 1 T. syrup from the jar, to finish

Chop the chocolate & melt very gently in a heatproof bowl set over a pan of steaming water. Stir till smooth; remove from heat & let cool. Using an electric mixer or wooden spoon, beat the butter till creamy, then gradually beat in the sugar. Beat until light & fluffy, then add the egg yolks one at a time- mixing well after each addition.

Beat in the cooled chocolate; then sift the almonds, flour & cocoa into the bowl. Add the chopped ginger & syrup, folding in with a large metal spoon.

Whisk the egg whites till stiff peaks form, then fold into the batter in 3 separate additions.

Spoon the batter into a 8½ x 4½ x 3" loaf pan, greased & lined with baking parchment; smooth the batters surface. Bake at 375° for about 40 minutes, or until pick inserted near the center comes out clean. Let cool in pan 5 minutes, then turn out onto a rack to cool completely.

To make the topping, chop the chocolate & melt it with the butter & syrup in a heatproof bowl set over a pan of steaming water. Stir till smooth, then spoon over the top of the cake. When almost set, decorate with finely sliced, diced, or grated preserved ginger.

Store in an airtight container & eat within 1 week- it improves in taste after several days. If undecorated, it can be frozen for up to 1 month.

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