(Cakes - Makes 20)
Ingredients
100 g / 3,75 oz butter
75 g / 3 oz dark chocolate (appros. 55% cocoabutter), cut into small pieces
2 eggs
125 g / 4 oz sugar
85 g / 3 oz flour
1 1/2 tbsp freshly squeezed limejuice
2 tsp finely grated lime rind
75 g / 3 oz stem ginger (preserved ginger in sweet syrup), finely diced
Baking time: Appr. 30 min. at 175° / 350° F / Gas Mark 4
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Instructions
Melt butter and chocolate in a pan at low heat. Stir occasionally. Leave to cool in the refrigerator for approx. 10 min. Whisk eggs and sugar until light and even. Add flour og mix well. Add limejuice, lime rind, chocolate mixture and stem ginger and mix. Place the mixture in a baking tin at approx. 6 x 8 inches, lined with baking paper. Bake in the middle of the oven. Leave to cool.
Cut the cake in squares by approx. 1,5 x 2 inches. 4 rows lengthwise, 4 crosswise.
Tip: Use same amount hazelnuts instead of stem ginger.
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