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chocolate ginger cake
Makes 8 servings
5 eggs, separated
1 cup plus 2 tablespoons firmly packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups finely ground almonds , hazelnuts, or pecans, or a combination
5 ounces semisweet chocolate, grated (3/4 cup)
1/3 cup minced candied ginger
1/8 teaspoon salt
1/4 teaspoon cream of tartar
French vanilla ice cream, frozen yogurt, or whipped cream
Preheat the oven to 350F. In a large bowl, beat the egg yolks until thick and lemon-colored and beat in 1 cup of the sugar and the vanilla and almond extracts, beating until thick. Mix together the nuts, chocolate, and ginger and fold in half the mixture. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff, glossy peaks form. Fold one-third of the whites into the yolks to lighten them. Fold in the remaining nut and chocolate mixture and gently fold in remaining whites. Turn into an ungreased 9-inch springform pan. Bake in the oven for 30 to 35 minutes or until the top springs back when touched lightly. Remove from the oven and let cool upside down on a wire rack. Cut into wedges and accompany with frozen yogurt or whipped cream.
©Lou Seibert Pappas
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