Chocolate cake with nuts, almonds and candid ginger – WHB #319

The snow and the Siberian cold has reached us.
Some of us was complaining about this hot, sunny winter and now we have had our mouth shut!
Of course if you have to go to work or need to get in some place important, this weather can be a big problem,
but luckily today it is Sunday and even if we are blocked by the snow and cannot go out, today we really enjoyed it.
🙂

snow in our garden 5 feb 2012

Snow in our garden 5 feb 2012

Snow in our garden 5 feb 2012

So, for this afternoon tea I made this delicious cake.

Choccolate cake with nuts, almonds and candid ginger

Cioccolate cake with nuts, almonds and candided ginger - Torta al cioccolato con nocciole, mandorle e zenzero candito

The recipe si my dear friend Anna Rita’s (marble) posted on
Cookaround
thousands of years ago (alright alright 6 years ago) and you use only the egg whites.
It is perfect if you are not able to make a pavlova (talking about myself) and wants to do something quick and easy.
😀
I have added nuts, almonds and candid ginger to the original recipe.

4 egg whites
180 gr dark choccolate
160 gr flour
110 gr sugar
120 ml water
1 sachet of vanilla
1 sachet of baking powder

40gr di nuts
40gr di almonds not peeled
40gr di candid ginger

Icing sugar
Ground ginger

Cioccolate cake with nuts, almonds and candided ginger - Torta al cioccolato con nocciole, mandorle e zenzero candito

Blend the chocolate, sugar, nuts, almonds and the candid ginger
The add the egg white and the vanilla and wisk. (don’t whip)
Add the water and mix well.
Then add the sifted flour and baking powder and wisk.

Pour the compound in a mould lined with baking paper.
Bake in a fan assisted oven 175°C for 50min.
Check if the cake is baked with a wooden stick.

Take the cake out of the oven and let cool. Sifter the icing sugar mixed with the ground ginger generously over the cake and serve.

Cioccolate cake with nuts, almonds and candided ginger - Torta al cioccolato con nocciole, mandorle e zenzero candito

This is my entry for WHB #319 hosted by
Chris from Mele Cotte

I wish to thank  Kalyn from Kalyn’s Kitchen                                                                           and Haalo,Cook (almost) anything at least once                                                       Without Haalo I wouldn’t even be here doing the  the Italian version of WHB!        :-D

3 responses to “Chocolate cake with nuts, almonds and candid ginger – WHB #319

  1. spicy ginger and light, wonderful!!! ciauzzzzzz

  2. This looks like the a lovely cake to warm a tummy! I love the addition of ginger.

    Thanks for participating in WHB. The post should be up soon!

  3. Yum, I have the coffee and my fork is ready!

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