Spicy Chocolate Ginger Tart

1 1/2 cups good quality dark chocolate, finely chopped
6 tablespoons butter, cut into small pieces
3/4 cup superfine {sugar}
3  free-range eggs at room temperature
7  {cloves}, toasted and finely ground
1 teaspoon whole {fennel seeds}, toasted and finely ground
2 teaspoons whole {caraway seed}, toasted and finely ground
3/4 inch piece ginger root, peeled and finely grated
1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
1 cup roasted blanched almonds, crushed
1  finely grated lemon zest
1/2 cup milk
1. Preheat the oven to 350 degrees.

2. Combine the chocolate and butter in a bowl and position it over a saucepan quarter-filled with water over medium heat. Make sure the water doesn't touch the bottom of the bowl. Heat until the chocolate has melted and there are no lumps. Stir occasionally to avoid overheating (which is easy to do if you don't keep an eye on things). Set aside to cool.

3. Beat together the sugar, eggs and spices in a large bowl until thick. Add the chocolate butter mix and beat for 2 minutes. Sift in the flour, salt, and baking powder. Fold in the nuts, lemon zest, and milk.

4. Pour into a well-greased 9 1/2-inch tart pan with a removable base and bake 25-30 minutes for a softer, fudgelike tart or 45 minutes for a firmer, crisper result.

5. Allow to cool completely before removing from the tart pan.

6. Cut into thin slices or thick wedges, as desired, and serve with whipped cream.

Ease of Preparation: Moderate

Preparation Time: 25 min

Cook Time: 25-45 min

Servings: 8

Recipe By: Michal Haines

From:  The Spice Kitchen
Used with permission of Interlink Publishing Group