Nigella's Chocolate Gingerbread

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Nigella's Chocolate Gingerbread

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Ingredients

Cake

175g Butter
125g Dark Brown Sugar
2 tablespoons castor sugar
200g golden syrup
200g Treacle or molasses
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1&1/4 teaspoons bicarbonate of soda
2 tablespoons warm water
2 eggs
250ml Milk
275g plain flour
40g cocoa
175g dark chocolate chips, Optional

Icing

250g icing sugar
30g Butter
1 tablespoon cocoa
60ml Gingerale

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6

10h 45min

Preparation 10h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Cake Dessert Everyday Picnic Snack

Recipe's preparation

Cake

Pre-heat the oven to 180C and grease & line a baking dish approx 30 x20cm, 5cm deep.

Place the first 8 ingredients into the TM

and melt, 4min, 60C, Sp 2. Extend time slightly if necessary, depending how cold your butter is.

Dissolve the bicarbonate in the warm water and add to the

along with the eggs and milk. Mix Sp3,10-20 sec.

Scrape down the sides and add the flour & Cocoa. Mix Sp3,10sec. Scrape down & repeat.

Add the choc chips if using and mix

,Sp3,10sec

Pour into lined baking tray and bake approx 45min to an hour, until risen & firm. It should still be slightly moist.

Cool in the pan before pouring over the icing. Cut into fat slabs to serve.

Icing

Heat the butter, Cocoa & ginger ale in the TM

, 1
min, 60C, Sp 3, or until the butter is melted

Add the icing sugar and whisk in 10sec, Sp 3. Scrape down the sides and repeat 2-3sec Sp 3 till well mixed.

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Spatula TM5/TM6
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Tip

I often don't use the choc chips as it is already beautifully rich & moist.

you can mill your own icing sugar as per the EDC.

I find the cake often needs more than the 45min, closer to an hour and I have increased the temp from the original recipe from 170C to 180C.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.