Stem ginger and Divine chocolate chunk cake recipe 75g honey 85g unsalted butter, diced 100ml milk 75g chopped glacé ginger 1 large free-range egg, beaten 225g plain flour ¼ tsp sea salt 1 x 100g bar Divine milk chocolate Heat the oven to 180C/gas mark 4. Put the sugar, black treacle, honey, butter, milk and chopped ginger into a saucepan large enough to hold all the ingredients easily. Set over a low heat and melt gently. Remove the pan from the heat, leave to cool for a couple of minutes and then stir in the egg. Sift the flour, salt and bicarbonate of soda into the pan and mix in well. Break up the chocolate, breaking each square in half, and stir in. Spoon the mixture into the tin and spread evenly. Bake in the heated oven for 45-50 minutes until a skewer inserted into the centre comes out clean. Set the tin on a wire cooling rack and leave to cool completely before turning out. Serve thickly sliced. Best eaten within three days. Store in an airtight container.