The refreshing ginger is complimented by the rich chocolate

Makes 1 medium cake

50g light muscovado sugar
2 tablespoons black treacle
75g honey
85g unsalted butter, diced
100ml milk
75g chopped glacé ginger
1 egg, beaten
225g plain flour
1/4 tsp sea salt
1 tsp bicarbonate of soda
1 x 100g bar Divine milk chocolate

1. Heat the oven to 180C/ 350F/ Gas 4.
2. Put the sugar, black treacle, honey, butter, milk and the chopped ginger into a saucepan large enough to easily hold all the ingredients. Set over a low heat and melt gently.
3. Remove the pan from the heat, leave to cool for a couple of minutes and then stir in the egg. Sift the flour, salt and bicarbonate of soda into the pan and mix in well. Break up the chocolate, breaking each square in half, stir in. Spoon the mixture into the tin and spread evenly.
4. Bake in the heated oven for 45–50 minutes until a skewer inserted into the centre comes out clean. Set the tin on a wire cooling rack and leave to cool completely before turning out. Serve thickly sliced.

© Author: Linda Collister; Photographer: Lisa Barber; Recipe taken from Divine Chocolate Cookbook: Heavenly Chocolate Recipes with a Heart