1 1/2 cups of grind almonds
(peel and toasted)
1 cup of panko or breadcrumbs
1 1/2 cup of sugar
1/2 cup all purpose flour
180 grs. butter softened
1 tablespoon of ginger powder or fresh
1 orange the peel grated
200 grs. bitter chocolate in pieces
2 tablespoon of sugar
3 tablespoon of water
2 tablespoon of rum
250 grs. bitter chocolate
1/2 cup of butter
1/2 cup of heavy cream
Preheat oven to 180 ° c. In a large bowl beat butter orange zest and ginger. Mix well with a wooden spoon until a homogeneous mixture. Add eggs one at a time and continue beating to mix well.
Apart melt chocolate on medium power can also be melted in a double boiler
. Add chocolate to egg mixture and almonds. Add the panko or bread crumbs and flour.
Incorporate well. Line the base of a mold 20 or 22 cm. with foil. Butter and flour.
Pour mixture into the mold and bake for 20 minutes no more should be slightly moist.
Besides boiling water with sugar for the syrup. Cool and add the rum.
With a thin skewer to prick the surface of the cake and pour the syrup.
Allow to cool.
To glaze Melt in a microwave safe bowl (average temperature) butter cream and chocolate and stir until removal is a smooth mixture if necessary to put a little more in the microwave.
Cool slightly glaze should be warm.
Cover the cake and decorate or marzipan or berries.
You can also sprinkle with almonds.
Leave at room temperature too cool.