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!

Preparation time

15 min

Ingredients For

Charentes-Poitou Butter PDO

3.80 oz See the article
Sweet products

Vosges Pine Honey PDO

10.60 oz See the article
Egg x 1
flour 9.50 oz
milk 4.40 oz
bicarbonate of soda 0.50 tbsp
cinnamon 1 oz
powered ginger 0.50 tsp
all spices  0.50 tsp
zest of one orange
Sweet products

Dark Chocolate Cooking Bars

3.50 oz See the article
For icing
Sweet products

Dark Chocolate Cooking Bars

7 oz See the article
single cream (light cream) 7 oz

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Preparation

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