15 min

Gingerbread with chocolate icing 

Name: Gingerbread with chocolate icing
Prep time: 15 min
Yield: 4
Ingredients: 110.00 g Charentes-Poitou Butter PDO; 300.00 g Vosges Pine Honey PDO; x 1.00 Egg; 270.00 g flour; 130.00 ml milk; 0.50 tbsp bicarbonate of soda; 5.00 g cinnamon; 2.00 g powered ginger; 2.00 g all spices; zest of one orange; 100.00 g Dark Chocolate Cooking Bars; For icing; 200.00 g Dark Chocolate Cooking Bars; 200.00 g single cream (light cream)

A delicious gingerbread recipe, with dark chocolate... Something to warm up those cold winter days, for a tea party or a sweet treat!

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Temps de préparation

15 min

Ingrédients Pour

Beurre AOP Charentes-Poitou

110 g Voir la fiche
Produits sucrés

Miel de Sapin des Vosges AOP

300 g Voir la fiche
Egg x 1
flour 270 g
milk 130 ml
bicarbonate of soda 0.50 tbsp
cinnamon 5 g
powered ginger 2 g
all spices  2 g
zest of one orange
Produits sucrés

Tablette de chocolat noir à pâtisser

100 g Voir la fiche
For icing
Produits sucrés

Tablette de chocolat noir à pâtisser

200 g Voir la fiche
single cream (light cream) 200 g

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Préparation

Preheat the oven to 160°C (320°F). 
Melt the milk with the butter. Leave to cool. 

Warm the honey. Break the egg into a mixing bowl and beat with an electric whisk. Add the warm honey while whisking into a foamy mixture. Add the flour, bicarbonate of soda, spices, and orange zest. Mix everything together. Roughly crush the chocolate into large chunks and add to the mixture.

Butter and flour a cake mould. Pour the mixture into the mould. 
Then, bake for 50 minutes. 

Meanwhile, make the icing. Melt the chocolate with the cream until shiny and smooth. 
Remove the cake from the mould and place on a grid and then pour the chocolate icing over the cake