Photo credits: Flickr http://www.flickr.com/photos/fotoosvanrobin/3826326646/sizes/m/in/photostream
Its tangy, sharp taste leaves a distinguishing aftertaste to the palate. Ginger is versatile: it's a spice, but it has also found its way in medicine.
Used in Asian and Indian cuisines, this little camel root is a staple of my diet and, because it keeps well, I always have it handy in my kitchen.
The sheer combination of chocolate and ginger will give this cake an exotic taste of far-away places that will only make you buy a ticket anywhere where there is sunshine.
When it's baked, you can make a ristretto or a short espresso, sweeten it with honey, and pour it all over. That will give extra moisture to the cake.
As I have guests tonight, I am going to make a simple custard to go with it.
This is a very easy cake to make; you fill finish it within the hour and people will eat it in seconds.
Tip: If you don't have ginger, you can also bake the same cake, but instead of ginger, make it with mint.
You can read more about ginger, here are some useful sites I googled out.
If you don't have Hot Chocolate with ginger, you can order it online:
In Bucharest I can find it easily in Nature shops, in the Whittard of Chelsea shop, or in a bio supermarket called KiLife. However, you can use any kind of coco, or simply, melt a bar of chocolate.