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Chocolate Ginger Crunch Cake


Serves 6 people


  • 150g / 5oz plain chocolate, chopped into small pieces
  • 50g / 2oz/ ¼ cup unsalted butter
  • 115g /4oz ginger nut biscuits
  • 4 pieces of preserved stem ginger
  • 30ml/ 2 tbsp stem ginger syrup
  • 45ml/ 3 tbsp desiccated coconut


  • 25g/ 1oz milk chocolate, chopped into small pieces
  • pieces of crystallized ginger


  1. Grease a 15 cm/6 in flan ring and place it on a sheet of non-stick baking paper. Melt the plain chocolate with the butter in a heatproof bowl over barely simmering water. Remove from the heat and set aside.
  2. Crush the biscuits into small pieces. Tip them into a bowl.
  3. Chop the stem ginger fairly finely and mix with the crushed ginger nut biscuits.
  4. Stir the biscuit mixture, ginger syrup and coconut into the melted chocolate and butter, mixing well until evenly combined.
  5. Tip the mixture into the prepared flan ring and press down firmly and evenly. Chill in the fridge until set.
  6. Remove the flan ring and slide the cake on to a plate. Melt the milk chocolate, drizzle it over the top and decorate with the pieces of crystallized ginger.

Recipe source: The Chocolate Bible

Recipe Code: 20170023

Image source:http://www.taste.com.au

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