This cake, like the chocolate it’s made with, dances to a particularly exotic beat. It’s a variation on the Cloudforest ‘King of Cakes’. You can cut out the icing if you wish and simply serve the cake lightly dusted with icing sugar or cocoa powder.
400g Ginger Lime chocolate.
250g unsalted butter
100g raw cane sugar
For the icing:
250ml double cream
75g golden raw cane sugar
90g Peruvian 100% cacao, roughly grated
(Alternatively use 130g of a dark chocolate like Peruvian Chulucanas 70, and reduce the sugar by 40g)
Candied ginger for decoration
Equipment: 25-cm springform cake tin