RECIPE STEPS
1. Gingerbread Spice Chocolate Cake
- 150 g of butter
- 40 g of liquid clarified butter
- 195 g of granulated sugar
- 195 g of whole eggs
- 3 g of gingerbread spices
- 12 g of orange zest
- 170 g of flour T45
- 4 g of baking powder
- 50 g of LABRIQ Chuao 75% chocolate
-
Spice base
Warm the butter, clarified butter, sugar, whole eggs, orange pulp, and gingerbread spices to about 40°C and emulsify (blend). Sift together the baking powder and flour. Roughly chop the chocolate. Mix the sifted ingredients with the heated liquid, adding the chopped chocolate last. Fill prepared 14 x 8cm cake molds (greased, lined with cut-out paper); weight: 350g of batter per mold.
Cook at 150°C for 50 minutes in a convection oven.
Dip the still-warm cakes into the spice base.
2. Spice Base
- 135 g of water
- 270 g of granulated sugar
- 1 g of Madagascar vanilla
- 10 g of star anise
- 2 g of bay leaf
- 2 g of clove
- 3 g of cinnamon (stick)
- 270 g of orange juice
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