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BG Recipes: Ginger cake with pear & chocolate ganache

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Because every day is better when there’s dessert.

BG Restaurant’s final holiday recipe is definitely worth the steps to create it.  Perfect to serve on the 25th, this ginger cake still will be deliciously spicy on Boxing Day.



8 x 40z buttered souffle dishes


1 1/4 cup + 2 tbsp butter

1 vanilla bean, split

3/4 cup all purpose flour

3/4 cup confectionary sugar

1/2 cup sugar

1 tbsp ground ginger

1 cup almond flour

1 cup egg whites

2 tbsp honey



1.  Brown butter, cool and set aside

2.  Mix vanilla bean, flour, confectionary sugar, sugar, ground ginger, almond flour

3.  Add in egg whites and honey

4.  Stir in melted vanilla butter

5.  Pour batter in souffle dishes, 3/4 full

6.  Bake in 325 degree oven for 14-16 minutes


Poached Pears:

4 ripe pears, peeled and quartered

2 cups red wine

1 cup water

1 cup sugar

1 cinnamon stick

1 star anise

3 cloves

Zest of one orange

1.  Simmer all ingredients except pears for 10 minutes, add pears and continue to simmer until fruit is cooked through


Chocolate Ganache:

8 oz bittersweet chocolate

4 tbsp butter

1/2 cup heavy cream

1/4 cup milk

1.  Melt chocolate and butter

2.  Bring heavy cream and milk to a boil, pour over chocolate mix and blend


To serve:

Warm cake, top with a few pear slices and a spoonful of ganache