Chocolate Ginger Whisky Cake
From: George Roberts, UK

Makes a good bread loaf tin

• 150 g. Green and Black organic 72% baking chocolate
  
• 1 c. organic sunflower oil
  
• 1 c. organic golden granulated sugar
  
• 1.75 c. soy milk
  
• 3 c. organic fine plain whole meal flour
  
• 1 teaspoon salt
  
• 3 teaspoons baking powder
  
• 0.5 c. crystallised ginger pieces

Preheat oven to 375 degrees F. (Gas mark 5-ish). Oil a standard (2lb. bread tin).

In a double boiler or bowl over hot water, melt the chocolate with the sugar in the oil. When the chocolate is melted add the whisky and the soya milk and stir until all is thoroughly and smoothly mixed.

In a separate large bowl combine flour salt and baking powder. Stir thoroughly (i.e sift together) for at least a minute.

Add the crystallised ginger pieces.

Combine wet and dry ingredients and beat gently for about 1 minute to develop the gluten in the flour slightly.

Pour into the greased tin, place in the pre-heated oven and bake for about 45 minuted, until the standard test: inserted knife, skewer, tothpick, comes out clean.

Cool thoroughly bedfore turning out of tin. Best if then cooled in fridge overnight.

Closing comments: Yum!