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1
Have all ingredients at room temperature.
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2
Preheat oven to 350 degrees F.
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3
Grease a large bundt pan.
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4
Melt chocolate in a double boiler or microwave then set aside to cool.
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5
In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
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6
In a large bowl, cream the butter.
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7
Add the brown sugar to the butter and beat until fluffy.
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8
Beat the eggs, one at a time, into the butter mixture.
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9
When the chocolate has cooled to body temperature, mix it into the butter mixture.
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10
Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
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11
Bake for 2 hours, or until done (knife test).
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12
Let the cake cool for 20 minutes, then remove from pan.
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13
Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
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14
Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
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15
Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
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16
When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately.
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17
Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
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18
Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately.
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19
This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.
