White chocolate ginger cake - Vit chokladkaka med ingefära

WHITE CHOCOLATE GINGER CAKE
Vit chokladkaka med ingefära

Grated ginger lends a slightly different taste to this chocolate sticky cake.

1 cake, approx 8 to 10 pieces

7 oz white chocolate

3½ oz butter or margarine
1/3 cup sugar
8 oz Kesella (Swedish dairy product,
you can substitute with Greek or Turkish yogurt)
1 cup flour
1 lime
1 tablespoon fresh, grated ginger
1 teaspoon baking powder

Decoration:

2 nectarines or peaches
thin slices of lime

Heat the oven to 200°C/390F.

Finely chop the chocolate, melt the fat and stir in the chopped chocolate. Beat sugar and Kesella (or substitution) together. Mix flour, grated lime zest and baking powder. Fold the Kesella mix into this together with the lime juice and the grated ginger. Turn in the chocolate. Pour the batter in a greased oven-proof baking pan, diameter approx 9 inches, or a square pan, approx 8 x 8 inches, and bake for about 20 minutes.

Decorate with wedges of nectarines or peaches and thinly sliced lime.

Enjoy!

Bella