Chocolate Ginger Pound Cake
This cake is quite rich—the almonds make a perfect background flavor for the chocolate and ginger.
Makes one 12-inch Bundt or tube cake
1 1/2 cups whole almonds, about 6 to 7 ounces
16 tablespoons (2 sticks) unsalted butter, softened
1 cup sugar, divided
8 ounces semisweet chocolate, melted and cooled
8 large eggs, separated
1/4 cup peeled, grated fresh ginger
1/2 cup chopped crystallized ginger
1/4 teaspoon salt
1 cup all-purpose flour
1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 ounces semisweet chocolate, cut into 1/4-inch pieces
One 12-cup Bundt or tube pan, buttered and coated with dry breadcrumbs
- Set a rack in the middle level of the oven and preheat to 350 degrees.
- In a food processor fitted with the metal blade, grind the almonds finely, pulsing repeatedly.
- Beat the butter and 1/2 cup sugar with the paddle on medium speed until soft and light. Beat in the melted chocolate, then beat in the egg yolks, one at a time. Scrape down bowl and beater with a rubber spatula.
- Beat in the fresh ginger, crystallized ginger, almonds, and flour.
- In a clean, dry mixer bowl, whip the egg whites and salt with the whisk attachment on medium speed. When the whites are opaque and holding a very soft peak, increase the speed to medium high and whip in the remaining 1/2 cup sugar gradually, continuing to whip until the whites hold a soft, glossy peak. Stir 1/4 of the egg whites into the batter with a large rubber spatula. Fold in the rest.
- Spoon the batter into the prepared pan. Bake the cake until it is well risen and firm, about 45 minutes. Cool the cake in the pan for 5 minutes, then invert it to a rack to cool completely.
- For the glaze, combine the water, corn syrup, and sugar in a saucepan. Bring to a boil over low heat, stirring occasionally. Off heat, add chocolate and shake pan to completely immerse the chocolate. Let stand 2 minutes, then whisk smooth. Use a spoon to drizzle the glaze over the cooled cake.