Chocolate marble cakes with ginger

Preparation steps

• Make cakes: Preheat oven to 175 degrees. Grease two 22cm / 12cm baking trays; flour a little, and remove the excess flour. In a medium bowl, mix together the flour, salt, baking soda, and ginger.
• Put the chocolate in a bowl under which there is a bowl of water on the fire, and slowly melt it. Stir occasionally until the chocolate is completely melted, 4 to 5 minutes; remove the pan to cool slightly.
• With an electric mixer on medium heat, mix the butter and sugar until the mixture becomes pale and frothy, 4 to 5 minutes. Add the eggs, one at a time, stirring well each subsequently; stir in the vanilla. Reduce the mixer to the lowest speed. Add the flour mixture in 3 batches, alternating with 2 batches of sweet cream; beat until it becomes a compact mixture (do not overdo it). Add half of the mixture to the melted chocolate; stir together. Half of the mixture should be chocolate, the other half white.
• Place the prepared mixtures in two bowls. Pass the knife forward, back through them several times to get twisted shapes. Bake for 60 to 65 minutes (lightly place foil over if it starts to blush too much up). Remove the bowls to a wire rack to cool, about 30 minutes. Remove the cookies from the bowls to a grid to cool completely.
• Make the glaze: Put the chocolate in a bowl under which there is a bowl of water on the fire. Boil the whipped cream in a small bowl. Pour over the chocolate, let stand for 2 minutes, and mix until the mixture is smooth. Leave to cool until it hardens a bit, but it can overflow. Place the cookies, on the grid, over the baking paper. Pour over the glaze, letting it drip from the sides; let stand for about 30 minutes. Garnish with candied ginger noodles.