While the dinner recipe of sous vide Ahi tuna with sesame oil, bok choy, ginger spaghetti squash, and Basil Bread with Lime Butter never made the blog, the dessert did!
To pair with our gourmet evening and playtime in the kitchen with friends, I followed the ginger theme, with a request of chocolate in mind, and created a Chocolate Ginger Apricot Cream Cake. It’s not really a cake. It’s not really a pie. It’s not really a tart. And, it’s not really a cheesecake either, But, I can assure you, it IS damn good!

Chocolate Ginger Apricot Cream Cake

2 cups chocolate animal crackers
1 cup dark chocolate chips
4 Tbs. butter, melted
8 oz. cream cheese, softened
8 oz. apricot preserves
1/2 tsp. ground ginger
1/4 tsp. Hamptons Ginger Salt
1 Tbs. melted chocolate

Preheat the oven to 325 degrees. Pulse the animal crackers in the food processor until grainy. Add the chocolate chips and melted butter and pulse again until you reach the texture of wet, almost muddy sand.
Line a quick release pan with parchment paper and press the chocolate crust into the bottom. Bake for about 20 minutes. Remove from heat and allow to cool.
Meanwhile, pulse together the cream cheese, apricot preserves, ground ginger, and ginger salt until smooth and creamy.
Slather over the cooled crust.
Dot with melted chocolate and then drag a toothpick through to create a decorative look.
Chill thoroughly before serving.