Gingerbread and spiced milk chocolate ganache

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

This is an indulgent cake with a difference for Christmas. The cake itself is amazingly moist and spiced with ginger and cinnamon. The ganache topping is indulgently rich. Served as a dessert or as individual pastries

Recipe components

Used Callebaut products

Gingerbread and spiced milk chocolate ganache

IngredientsPreparation
  • 200g
    margarine
  • 200g
    brown sugar
  • 200g
    black treacle
  • 285ml
    milk
  • 10g
    bicarbonate of soda
  • 2
    whole egg(s)
  • 300g
    bread flour
  • 30g
    powdered ginger
  • 5g
    cinnamon powder
  • 30g
    crystallized ginger

Place the sugar, margarine and treacle into a sauce pan and warm till the sugar dissolves. Warm the milk and add in the bicarbonate of soda and mix the two together. Beat in the eggs. Sieve all of the dry ingredients together and fold through the wet mix. Fold in the crystallised ginger. Pipe the mix into flexipan moulds and bake at 150°C until the cake mix springs back when gently pressed.

Bring the cream to the boil and spices to the boil allow infuse and then passing. Reheat the cream, then pour over the chocolate and emulsify. Allow to cool to 28°C and then aerate. Cut a V into the top of the gingerbread and pipe in the spiced ganache.

Finishing and presentation Pipe pre-crystalised chocolate on to demerera sugar (you can pre-colour the sugar with gold powder) and allow to set.