A standard dessert i serve at most of our dinner parties. Who does not like chocolate and it has the added kick of a hint of Ginger.
1 box of ginger snap cookies
1 1/2 sticks of unsalted butter, melted
1/3 cup Cocoa powder
3 8oz packages of cream cheese
1 1/2 cups of Green and Blacks powdered cocoa
1 cup heavy cream
3/4 cup of raw sugar
3/4 cup crystal ginger, minced
4 eggs, separated
1/2 cup of milk
2 table spoons unbleached flour
1 teaspoon vanilla
1/2 teaspoon of fresh grated nutmeg
1/4 teaspoon salt
Preheat the oven to 325 degrees
Place ginger snaps and Cocoa powder into the food processor and grind until fine. Dump the contains of food processor into a bowl and add the melted butter and mix well. Next press the mixture into the bottom of an 10 inch spring form pan. Bake for 10 minutes until set, then set aside to cool.
In the stand mixer whip egg whites until stiff and set aside. Next in another bowl add sugar, cocoa, flour, nutmeg, salt and cream cheese and mix until creamy. Next with the stand mixer on low add vanilla, and the egg yolks one at a time. Now add the milk and cream and mix until smooth. Remove bowl from stand mixer and gently fold in the egg whites, followed by the crystal ginger.
Pour mixture into spring fold pan. Bake for 50 minutes. Turn off oven and let is cool in the oven for 15 minutes, then remove and let cool at room temp for about an hour, then place in the fridge over night to set.