A deliciously fondant dark, bittersweet fudgy chocolate cake with candied ginger for that extra kick - a French classic which can easily be turned into a gluten-free dessert by replacing the spoonful of flour with almond flour. Best made in advance and served next day at room temperature.
Preheat oven to 180°C/160°C fan/360°F/Gas 4.
Grease a round cake tin (25cm/10 inch) and line with cooking parchment.
Over a pot of simmering water, place the chocolate and butter in a heatproof bowl (bain-marie) and melt the chocolate gently for about 10 minutes.
As soon as the chocolate and butter have melted, take off the heat. Add the sugar and mix together with a spoon, gradually add the eggs and then add the flour, mixing until just combined.
Place the candied ginger at the bottom of the cake tin then pour over the chocolate mixture and bake for 20 minutes.
Remove from the oven (don't worry if it looks uneven, it will flatten out while cooling) and leave to cool for about 20 minutes then turn out of the tin on to a serving plate.
Nutritional Information per serving:
454 Calories; 6g protein; 35g Carbohydrates; 32g fat.
* add a couple of pinches of cayenne pepper for that extra subtle dynamite.