Gingerbread and spiced milk chocolate ganache
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
Gingerbread and spiced milk chocolate ganache
| ingredients | preparation |
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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. |
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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. |
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