Heat oven to 170C/150C fan/gas 3-4.
Butter and line a 23cm round springform
tin with a disc of buttered baking
parchment. Lightly dust the inside
of the tin with cocoa and tip out excess.
Put the chocolate and butter into a
medium-size heatproof bowl, add the
ginger wine and set the bowl over a pan
of barely simmering water. Stir occasionally
until melted and smooth. Remove from
the heat and cool slightly.
Tip both the sugars into a large mixing
bowl or the bowl of an electric mixer and
add the egg yolks. Whisk until pale and
light. Pour the melted chocolate and
butter into the yolks and stir until
smooth. With another large, spotlessly
clean bowl and whisk, beat the egg
whites with a pinch of salt until they
just hold a stiff peak.
Sift the almonds and ginger into the
chocolate mixture and fold in using
a large metal spoon. Add one-third of
the egg whites and stir in to loosen
the mixture. Fold in the remaining
egg whites until combined.
Spoon half the mixture into the
prepared tin and gently spread level
using a palette knife. Gently warm the
ginger preserve until it’s just spreadable
and carefully spoon onto the cake in
small dollops. Spoon over the remaining
chocolate mixture, spread level and
bake just below the middle shelf of
the oven for 50 mins-1 hr until a wooden
skewer inserted into the middle of
the cake comes out with a moist crumb
attached. Allow the cake to cool in the
tin and don’t be dismayed if the top
sinks and cracks.
To make the ganache icing, tip the
chocolate into a heatproof bowl. Then
add the cream, butter and ginger wine.
Set the bowl over a pan of barely
simmering water and stir until melted
and velvety smooth. Remove from
the heat and allow to cool slightly.
Carefully run a palette knife around the
edge of the cake to loosen it, then put on
a serving plate. Spread the ganache over
the top, and leave to set before serving.