Ginger Chocolate Cherry Cake

1. 1 Frozen sour cherriespack 300 g ≈ $3.50 40 g
2. 2 Starch 2 g
3. 3 Wheat flour 20 g
4. 4 Cocoa powder 4 g
5. 5 Baking powder 1 g
6. 6 Fresh ginger≈ $8.00 per kg 2 g
7. 7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8. 8 Sugar 15 g
9. 9 Butterpack 180 g ≈ $1.58 6 g
10. 10 Dark chocolatepack 90 g ≈ $2.50 6 g
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Thaw the cherries, drain the juice, pat dry, and toss with cornstarch.

2. Whip the egg with the sugar for 3–4 minutes until pale and fluffy. Preheat oven to 350°F (180°C).

3. Add the softened butter⁹, neutral oil, and melted dark¹⁰ chocolate; mix well.

4. Sift in the flour, baking powder, and cocoa powder.

5. Stir in the grated fresh⁶ ginger until the batter is smooth.

6. Gently fold in the cherries.

7. Transfer to a greased cake pan and bake for 30 minutes at 350°F (180°C) until a skewer comes out clean.

8. Let the cake cool in the pan for 10 minutes, then remove.

In short

• In the planner this dish is cooked for two days: reheat on day two.