Chocolate gingerbread - recipe
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Prepare
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Serves
12 -
Cook
-
Skill
Easy
Ingredients
- 200 g Unrefined molasses sugar
- 4 Egg(s) (free range) whole
- 50 g Plain chocolate (70% cocoa)
- 75 g Butter (unsalted)
- 4 tbsp Yoghurt
- Salt
- 225 g Plain white flour
- 25 g Cocoa powder
- 2 tsp Baking powder
- 3 tsp Ginger (ground)
- ½ tsp Cinnamon
- ¼ tsp Mixed spice
- ¼ tsp Nutmeg freshly grated
- Black pepper
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1
Preheat the oven 180ºC (fan 160ºC, gas mark 4). Grease a 23cm/9 inch square tin. Whisk the eggs and sugar until combined.
For this step you'll need:
- 200g Unrefined molasses sugar
- 4 Egg(s) (free range) whole
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2
Melt the chocolate and butter in a bowl over a pan of simmering (not boiling) water or in a microwave oven. Stir in the yoghurt. Gently stir into the egg mixture.
For this step you'll need:
- 50g Plain chocolate (70% cocoa)
- 75g Butter (unsalted)
- 4 tbsp Yoghurt
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3
Sift the rest of the ingredients together and gently fold into the chocolate mixture until well combined. Pour the mixture into the prepared tin and bake for about 45 minutes until cooked through.
For this step you'll need:
- Salt
- 225g Plain white flour
- 25g Cocoa powder
- 2tsp Baking powder
- 3tsp Ginger (ground)
- ½tsp Cinnamon
- ¼tsp Mixed spice
- ¼tsp Nutmeg freshly grated
- Black pepper
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4
Leave in the tin for 15 minutes, and then turn out onto a wire rack to become cold. Store in an airtight tin.
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