INGREDIENTS
Chocolate bark:
8 oz semisweet baking chocolate
Gingerbread cake:
5 large egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
3/4 cup cake flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon salt
5 large egg yolks
1/3 cup brown sugar, packed
1/4 cup molasses
2 tablespoons canola oil
1 tablespoon fresh ginger root, finely chopped
dark cocoa powder
Filling
16 oz Marscapone cheese
2/3 cup powder sugar
4 tablespoons heavy cream
1/4 teaspoon salt
2/3 cup mini semisweet chocolate chips
Chocolate Buttercream frosting:
6 oz dark chocolate, melted and cooled
2 large egg whites
1/2 cup sugar
1/8 teaspoon salt
3/4 cup unsalted butter, softened
*Read the directions carefully before beginning. Depending upon how many mixing bowls you have, you may need to transfer mixed ingredients into temporary bowls.
1. For the chocolate bark, finely chop the baking chocolate and then melt it in a double boiler. Line a large cookie sheet with wax paper and spread the melted chocolate in a thin layer. Refrigerate for at least 30 minutes.
2. Pre-heat oven to 350 degrees F. Line a large cookie sheet with wax paper, and grease it with butter.
3. Now for the gingerbread cake. First, set egg whites aside in a large mixing bowl, and allow to stand at room temperature for about 30 minutes. In a medium bowl, sift the flour, spices and salt together at least twice, set aside.
4. In a large mixing bowl on medium - high speed, beat together the egg yolks while gradually adding the brown sugar until thick. Beat in the molasses, oil and fresh ginger root. Fold in the flour mixture.
5. Add cream of tartar to the egg whites and beat on medium speed until soft peaks form. Gradually add the sugar and beat on high speed until stiff glossy peaks form. Using a whisk, fold 1/4 of the egg white mixture into the cake batter, then fold in the remaining whites. Spread the cake batter evenly onto the pre-greased baking sheet. Bake 15 minutes or until the top of the cake springs back lightly when touched. Cool 5 minutes.
6. Carefully invert cake onto wax paper dusted with dark cocoa powder. Gently peel off original wax paper from the cake. Roll up cake in dusted wax paper jelly roll style, and cool completely on a wire rack.
7. For the filling, in a medium bowl, mix the Marscapone cheese, powdered sugar and salt until blended. Stir in mini semisweet chocolate chips. Set aside, or refrigerate covered until later.
8. For the buttercream, melt the dark chocolate, then set aside and allow to cool. Place egg whites, sugar and salt in a double boiler over medium heat, and whisk until blended. Heat the mixture to 160 degrees F, whisking constantly. The mixture will appear white and gooey when done. Remove from heat, pour whites into a large mixing bowl, and whisk on high speed until stiff glossy peaks have formed and the mixture has cooled, about 5 minutes. Gradually whisk in the softened butter and cooled chocolate.
8. Carefully unroll the cake and gently spread the filling evenly to 1/4 inch from the edges. Roll up the cake, while carefully removing the wax paper, and transfer to a serving platter. Carefully spread buttercream all over the cake. Break up the chilled chocolate into small pieces and decorate the cake. Refrigerate, loosely covered, until ready to serve. Cut cake with a serrated knife.
