We have a lot of eggs at the moment so I am always thinking of ways to use them up. I have been making a lot of icecream, but that still leaves the whites. then I found this recipe in River Cafe Cook Book Green by Rose Gray and Ruth Rogers. It uses ten eggs and has chocolate in, need I say more?
Why yes it does include half a kilo of butter and half a kilo of chocolate, but let’s not dwell on that shall we?
Chocolate and Ginger Cake: 200g fresh root ginger; 500g butter; 500g very good quality dark chocolate (I use Montezuma); 70g polenta; 2tbs of cocoa (or if you don’t have any as I didn’t then just add a bit more polenta); 10 eggs (!); 400g caster sugar; a pinch of baking powder.
Preheat the oven to 150C. Line two cake tins with baking paper. Yes the recipe says one, but really this makes two quite sizeable cakes.
Peel and finely chop the ginger
Melt the chocolate and butter together in a bowl set above (not touching) a pan of simmering water.
Once it has melted add the polenta, cocoa powder, ginger and baking powder.
Whisk the eggs and sugar together until they have trebled in volume
Fold the egg mix into the chocolate mixture. Pour it into cake tins.
Bake for at least 45 minutes – until it feels firm-ish on top.Take it out of the oven and put a plate on top of the cake for 5 minutes as this will give it a nice dense texture.
I froze one and we ate the other. It was delicious, like a brownie, but a cake.
This is also gluten free – yay 🙂