Gingerbread & Spiced Milk Chocolate Ganache
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Ingredients
- 200g Margarine or Softened Butter
- 200g Brown Sugar
- 200g Black Treacle
- 285ml Milk
- 10g Bicarbonate of Soda
- 2 Whole Eggs
- 300g Self-Raising Flour
- 30g Powdered Ginger
- 5g Cinnamon Powder
- 30g Crystallised Ginger Chips
- 400g KerryMaid Whipping Cream Alternative
- 1 Cinnamon Stick
- 1 Clove
- Pinch of Ground Nutmeg
- 400g Cacao Barry Ambre Java 36% Milk Chocolate
- 50g Candied Ginger Cubes
Method
This sweetly spiced and decadently chocolatey sponge cake recipe comes from Callebaut chef Beverley Dunkley. Pairing warming spices with a rich milk chocolate ganache creates an indulgent, autumnal experience that would pair perfectly with a cup of tea or coffee! Make 16 miniature loaf cakes, or one big delicious cake - the choice is yours!
How to Make Gingerbread & Spiced Milk Chocolate Ganache:
For the Cake
- Place the sugar, butter or margarine, and treacle into a sauce pan and warm till the sugar dissolves.
- Warm the milk and add in the bicarbonate of soda, combine well and then beat in the eggs
- Sieve the dry ingredients together and fold through the wet mixture
- Fold in the crystallised ginger chips
- Pipe into moulds and bake at 150 degrees until the cake mix springs back when gently pressed
For the Ganache
- Bring the cream to the boil and add the spices, allow to infuse before passing through a sieve
- Reheat the cream, then pour over the Ambre Java milk chocolate and emulsify
- Allow to cool to 28 degrees and then aerate
- Cut a V into the top of the gingerbread and pipe in the spiced ganache
- Decorate with candied ginger mini cubes, and serve!
Enjoyed this recipe? Save your dried spices and use Spice Drops instead. Highly potent and with a long, 3-year shelf life, these little bottles of concentrated flavour are a chocolatier or baker's dream! A few drops of Pumpkin Spices would give your ganache all the autumnal flavour it needs.
Approximate costs
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Cacao Barry
Cacao Barry; Milk Chocolate; Ambre Java
Chips; Minimum Cocoa Solids 36%
SCC1131
A rare and precious treat from the cacao gods... Ambre Java 36% is a unique milk chocolate couverture, created by...
Out of stock - No ETA
SOC CHEF
Crystallised Ginger Chips
3 - 6mm
SCF0834
These chips of crystallised ginger by SOC Chef are made from two ingredients, with no added colours, flavours or preserv...
In-stock: 26
Buderim
Ginger Mini Cube
10mm
SCM454A
Ideal as a decoration or as an inclusion. Delicious enough to eat as it is.
In-stock: 19
Kerry Foods
KerryMaid Whipping Cream Alternative
Minimum fat content 30.5%
SCM280
A long-life alternative to fresh cream, the KerryMaid whipping cream is perfect for making ganache with a longer shelf l...
In-stock: 60