Melt the chocolate with the milk in a saucepan placed in a double boiler. Mix the butter and the sugar with a whisk until soft and smooth. Separate the egg whites from the yolks, add the yolks, one by one, to the butter-sugar mixture while whisking, then add the melted chocolate, vanilla, cinnamon, ginger then the cornflour. Mix thoroughly. Beat the egg whites until stiff then add to the dough. Butter a cake pan with a diameter of 8 inches, fill with the dough, bake in a double boiler in a moderate oven (350F) for 30 minutes. Turn out on a cake rack, allow to cool. Make the icing: melt the icing in a double boiler, add the cream, allow to cool, spread on the cake with a spatula.
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3 1/2 oz semisweet chocolate
2 tbsp milk
1/3 to 1/2 cup butter, softened
1/2 cup sugar
3 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp ginger
2/3 cup cornflour
Icing:
3 1/2 oz semisweet chocolate
2 tbsp cream
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30
mn
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30
mn
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Fold the egg whites into the dough carefully, using a spatula to prevent the whites from separating.
