Name: Asian Five-Spice Chocolate Cake
Cook time: 55 min
Total time: 1 hr 40 min
Yield: Makes 12 to 16 servings
Ingredients: 7 ounces fine-quality unsweetened chocolate, finely chopped; 6 ounces fine-quality bittersweet chocolate, finely chopped; 1/2 cup water; 1 1/4 cups sugar; 4 teaspoons Chinese five-spice powder; 2 1/4 sticks unsalted butter, cut into pieces and softened; 6 large eggs; Accompaniment: ginger cream

Chef Christian Thornton serves the cake with caramel ginger ice cream and a berry compote, but for the home cook he suggests an infinitely easier ginger whipped cream: Beat 2 cups chilled heavy cream to soft peaks and fold in 1/4 cup finely chopped crystallized ginger. Its airy softness tempers the intensity of the rich chocolate.

Cook's note:

You can make cake two days ahead and chill, covered. Bring to room temperature before serving.

Recipe notes

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