White Chocolate Cake with Ginger

Ingredients                                                  16                         Portion (s)

Ingredients

250 g chocolate, white (aka chocolate)
200 g butter, soft
100 g sugar
4 pcs eggs
1 pinch (s) salt
100 g flour
25 g cornstarch
1 teaspoon baking powder
3 tablespoons cream
50 g grated coconut
80 g ginger, preserved in sugar syrup
20 g pistachios, chopped
50 g coconut chips (Health Food)
1 tablespoon mint leaves

Per serving as:
279kcal
23g F
18g KH
3g E

Preparation time in minutes:
25
Koch-/Backzeit:

And how it's done

1. 150 g chocolate chop, melt in water bath and cool down a little. Butter and sugar until creamy. Separate the eggs. Egg whites with salt until stiff. Flour, cornstarch and baking powder. Alternating with the yolks and stir the melted chocolate to the butter cream. Add the cream and stir. including raising the coconut and fold the beaten egg whites.

2. 60 g ginger from the syrup, take some leave to drain and chop coarsely. Fold into the batter. Into a box lined with baking paper form (30 cm long) or fill semicircular shape parfait. Bake in preheated oven 45 to 50 minutes baking. Let cool and then run to the wire rack.

3. 100 g chocolate chopping and boiling water. The surface of the cake to coat it. Sprinkle with pistachios and coconut chips. The remaining 20 g ginger Drain and cut into slices and place on the cake. Garnish with mint leaves.

Notes and cooking tips Electric oven: 180 ° C, 350 F gas mark 2, convection oven: 160 ° C
Baking time: 45-50 minutes
You can take for the dough a little fresh ginger. For this, a shell about 4 cm long piece of ginger into it and rub directly on a fine grater in the dough.