Chocolate and gingerbread spices cake

PAR

Informations and materials

RECIPE STEPS

1. Chocolate and gingerbread spices cake

INGREDIENTS

Butter 150g
Liquid clarified butter 40g
Caster sugar 195g
Whole eggs 195g
Gingerbread spices 3g
Orange zests 12g
T45 Flour 170g
Baking powder 4g
Labriq Chuao 75% Chocolate 50g
Spice base

STEPS

Heat the butter, clarified butter, sugar, whole eggs, orange pulp and gingerbread spices to approximately 40°C and emulsify (blender). Sift together the baking powder and the flour. Coarsely chop the chocolate. Mix the sifted ingredients with the heated liquid, adding the chopped chocolate last. Fill the prepared (greased, covered with a sheet of baking paper) 14x8cm loaf tins. Weight: 350g of filling per tin.

Baking rules: 150°C for 50 minutes in a fan oven. Dip the cakes while they are still hot.

2. Spice base

INGREDIENTS

135g of water
270g of caster sugar
1g of vanilla from Madagascar
10g of star anise
2g of bay leaf
2g of clove

3g of cinnamon (stick)
270g of orange juice

STEPS

Boil the water, sugar and scraped vanilla beans. Coarsely chop the spices in a blender, add them to the boiling liquid and let the mixture stand. Sift the spice decoction (keep the spices, as you can reuse them), add the orange juice and mix. Dip the spice cakes in the hot base.