Chocolate Gingerbread

31 Ratings
  • prep time 0 min
  • total time 45 min
  • serves 8
Chocolate Gingerbread

Makes about 12 slabs. I'd never come across a chocolate gingerbread, and after making this one for the first time, I wondered why not. There's something about the glottally thickening wodge of chocolate chip and cocoa that just intensifies the rich spices of gingerbread. The chocolate chips add texture and nubbly treat within. This is very rich, very strong: not for children, but perfect for the rest of us.

Bake, Chocolate, Christmas, Dessert, North American, Party Favourites


Nigella Lawson Courtesy of: Nigella Lawson

Ingredients

For the Cake

175 grams Unsalted butter

125 grams dark muscovado sugar

2 tablespoons caster sugar

200 grams golden syrup

200 grams black treacle or molasses

¼ teaspoon ground cloves

1 teaspoon ground cinnamon

2 teaspoons ground ginger

1 ¼ teaspoons bicarbonate of soda

2 tablespoons warm water

2 eggs

250 millilitres milk

275 grams plain flour

40 grams cocoa

175 grams chocolate chips

For the Icing

250 grams icing sugar

30 grams unsalted butter

1 tablespoon cocoa

60 millilitres ginger ale

Directions

For the Cake

1. Preheat the oven to gas mark 3/170° C and tear off a big piece of baking parchment to line the bottom and sides of a roasting tin of approximately 30 x 20 x 5cm deep.

2. In a decent-sized saucepan, melt the butter along with the sugars, golden syrup, treacle or molasses, cloves, cinnamon and ground ginger.

3. In a cup dissolve the bicarbonate of soda in the water.

4. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water.

5. Stir in the flour and cocoa and beat with a wooden spoon to mix.

6. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm.

7. It will be slightly damp underneath the set top and that's the way you want it.

8. Remove to a wire rack and let cool in the tin. Once cool, get on with the icing.

For the Icing

1. Sieve the icing sugar.

2. In a heavy-based saucepan heat the butter, cocoa and ginger ale.

3. Once the butter's melted, whisk in the icing sugar.

4. Lift the chocolate gingerbread out of the tin and unwrap the paper.

5. Pour over the icing just to cover the top and cut into fat slabs when set. From the Hardcover edition. Excerpted from Feast by Nigella Lawson, Copyright © 2004 by Nigella Lawson. Excerpted by permission of Knopf Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

See more: Bake, Chocolate, Christmas, Dessert, North American, Party Favourites

comments powered by Disqus