Ingredients

Parchment or wax paper 10 oz (315 g) bittersweet chocolate 8 oz (250 g) sticks unsalted butter, plus extra for buttering pan 5 large eggs 1⅓ cup (325 mL) sugar 1 tbsp (15 mL) ginger, very finely grated 2 tbsp (25 mL) all-purpose flour 1 tsp (5 mL) ground cinnamon 4 cups (1 L) good quality vanilla ice cream cup (125 mL) fresh raspberries Fresh mint to garnish

Description

This Dense And Flavourful Cake Has A Texture Between Fudge And A Brownie. It Has A Hint Of Exoticism Through The Addition Of Ginger And Cinnamon And Can Freeze Very Well. Be Sure To Use Young Ginger That Is Not Too Fibrous, And While Grating Ginger Be Sur

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