I must confess that I have a really bad habit of baking new recipes the day I plan on sharing them with family and friends. In hindsight, this is probably, on some level, detrimental to my well-being and to my partner’s well being. The dessert will be baking, I begin to stress that the dessert isn’t going to turn out, while my partner reassures me; however, I never believe his kind words. (I stress only because I want the best for my family and friends.) In the end, I receive compliments from my guests and I my baker’s ego grows a little more. This dessert was no exception, and it turn out to be a hit. I encourage you to try this recipe out even though the baking method is different – everyone will love it!

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Ingredients:

* Parchment or wax paper
* 10 1/2 oz bittersweet chocolate
* 8 oz sticks unsalted butter, plus extra for buttering pan
* 5 large eggs
* 1 1/3 cup sugar
* 1 tbsp ginger, finely grated
* 2 tbsp all-purpose flour
* 1 tsp ground cinnamon
* 4 cups good quality vanilla ice cream
* 1/2 cup fresh raspberries
* fresh mint to garnish

Directions:

1. Using 9-inch round pan as a guide, cut out a 9-inch circle from the paper. Butter pan and place paper round in the bottom.
2. Fill a medium pot 2 inches deep with water and set over medium-high heat. Place a large metal or glass bowl on top to create a steam bath. Place chocolate and butter in bowl, stir until melted, well combined and smooth.
3. In a medium bowl, beat together eggs, sugar and ginger until thickened and pale in colour.Slowly stir in the smooth chocolate mixture until well combined.
4. Sift together flour and cinnamon, stir into chocolate mixture.
5. Pour batter into pan and cover tightly with tin foil. Place pan into a large roasting pan, fill roasting pan with enough boiling water to come halfway up the side of round pan. Cover roasting pan with tin foil, enclosing round pan inside.
6. Place in a preheated oven 350F oven and steam for 1 1/2 hours, or until middle of cake has set. It will still be very moist.
7. Unwrap cake and let cool completely by placing it in the fridge. To ease removal of cake, run hot water over the base of pan to help loosen any solidified butter.
8. Slice into 12 portions and serve with ice cream, raspberries and mint to garnish.

Related posts:

1. Chocolate Raspberry Layer Cake with Chocolate Ganache Frosting
2. Oma’s Carrot Cake
3. Chocolate Cupcakes with White Chocolate Peppermint Cream Cheese Frosting