FINE DINING 38 Catering & Hospitality Best of loaf worlds
With winter sneaking ever closer, now’s the time to brush up on your winter indulgences. Treat yourself to two tabletop recipes to spice up your festive period, provided by Divine Chocolate
A
chocolate indulgence cake which oozes festive warmth, layered with spicy glacé ginger, sticky black
treacle and honey. Plus it is one of the easiest ginger cakes to make – with minimal washing up – as the ingredients are contained to a single saucepan. Best served thickly sliced.
Ingredients Makes 1 medium cake 50g light muscovado sugar 2 tablespoons black treacle 75g honey 85g unsalted butter, diced 100ml milk 75g chopped glacé ginger 1 large free range egg, beaten 225g plain flour 1/4 teaspoon sea salt 1 teaspoon bicarbonate of soda 1 x 100g bar Divine milk chocolate 450g loaf tin, greased and base-lined
Heat the oven to 180ºC/350ºF/Gas 4.
1. Put the sugar, black treacle, honey, butter, milk and the chopped ginger into a saucepan large enough to easily hold all the ingredients. Set over a low heat and melt gently.
2. Remove the pan from the heat, leave to cool for a couple of minutes and then stir in the egg. Sift the flour, salt and bicarbonate of soda into the pan and mix in well. Break up the chocolate, breaking each square in half, stir in. Spoon the mixture into the tin and spread evenly.
3. Bake in the heated oven for 45–50 minutes until a skewer inserted into the centre comes out clean. Set the tin on a wire cooling rack and leave to cool completely before turning out.
4. Serve thickly sliced. Best eaten within three days. Store in an airtight container.
Stem ginger and chocolate chunk cake
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