Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
Ingredients
40g (1 ½oz) dark chocolate
1 tablespoon cocoa powder
10g (4oz) butter
2 eggs
225g (8oz) sugar
65g (2 ½oz) self-raising flour
50g (2oz) either chopped walnuts, brazil nuts or hazel nuts or cranberries
Method
Melt chocolate and cocoa together then add and melt butter.
Beat together sugar and eggs then add to chocolate mix.
Fold in flour and nuts or fruit.
Grease and line a 20 cm (8 inch) square baking tin and pour in brownie mix.
Bake at 160 Celsius (325 Fahrenheit / Gas 3) for 30 minutes.
Leave in tin for 10 minutes before slicing. It should still be sticky inside.
Serve cold or warm with crème fraiche, yoghurt or vanilla ice cream and raspberries.
Added by: Fiona Rynn
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