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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
  • 6
    10h 45min
    Preparation 10h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
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Recipe's preparation

    Cake
  1. Pre-heat the oven to 180C and grease & line a baking dish approx 30 x20cm, 5cm deep.
  2. Place the first 8 ingredients into the TM Closed lid and melt, 4min, 60C, Sp 2. Extend time slightly if necessary, depending how cold your butter is.
  3. Dissolve the bicarbonate in the warm water and add to the Closed lid along with the eggs and milk. Mix Sp3,10-20 sec.
  4. Scrape down the sides and add the flour & Cocoa. Mix Sp3,10sec. Scrape down & repeat.
  5. Add the choc chips if using and mix Counter-clockwise operation,Sp3,10sec
  6. Pour into lined baking tray and bake approx 45min to an hour, until risen & firm. It should still be slightly moist.
  7. Cool in the pan before pouring over the icing. Cut into fat slabs to serve.
  8. Icing
  9. Heat the butter, Cocoa & ginger ale in the TM Closed lid, 1
    min, 60C, Sp 3, or until the butter is melted
  10. 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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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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