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Warm Chocolate-Ginger Cake



Ingredients:
1   2-in. (5-cm) piece peeled fresh gingerroot
1/2   cup (125 mL) sliced almonds, divided
1   tbsp (15 mL) vegetable oil
1   pkg (18.25 oz or 510 g) chocolate cake mix
1 1/2   cups (375 mL) sweetened applesauce
3   eggs
1   cup (250 mL) bittersweet chocolate morsels
2/3   cup (150 mL) heavy whipping cream
2   tsp (10 mL) ground ginger
Directions:
  1. Grate ginger using Microplane® Adjustable Fine Grater to measure 2 tbsp (30 mL). Reserve 2 tbsp (30 mL) of the almonds for garnish. Place remaining almonds in Manual Food Processor; cover and pump handle until almonds are coarsely ground. Brush Stoneware Fluted Pan with oil. Place ground almonds into pan; turn to completely coat bottom and sides.
  2. In Stainless (4-qt./4-L) Mixing Bowl, combine cake mix, applesauce, eggs and fresh ginger; mix until well blended using Mix ‘N Scraper®. Pour batter into prepared pan. Microwave on HIGH 911 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave; cool 10 minutes. Center Simple Additions® Large Round Platter over pan and carefully invert; remove pan.
  3. Meanwhile, for glaze, combine chocolate morsels, cream and ground ginger in Small Batter Bowl. Microwave on HIGH 3060 seconds or until melted and smooth, stirring every 20 seconds. Top cake with glaze. Garnish with reserved sliced almonds.

Yield: 12 servings

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 70 mg, Carbohydrate 49 g, Protein 6 g, Sodium 380 mg, Fiber 3 g

Cook's Tips: This cake can be baked in a conventional oven, if desired. Preheat oven to 350°F (180°C). Prepare batter as directed; bake for 4045 minutes or until wooden pick inserted near center comes out clean.

If desired, 1 can (21 oz or 540 mL) apple pie filling can be pureed and substituted for the applesauce. Place pie filling in Manual Food Processor; cover and pump handle until smooth. Proceed as recipe directs.