Chocolate gingerbread Bundt cake (Cake de chocolate y jengibre) Christmas recipes

At this point in my life I realize that I would like to make more recipes but I know Christmas is almost here :)
Anyway, I will do my best and I already have several recipes selected.
Here is the first recipe A bundt cake of chocolate and ginger with chocolate glaze. Delicious.
They ate all it in the blink of an eye (but it always happens with the Christmas recipes)
See you soon.
Merry Christmas to all :) :)

Tips

I made the cake leaves with marzipan.
and the red garnish are little Christmas ornaments. But you can use others .(candies, marzipan or others)

I made in a bundt cake pan but is possible make in a loaf pan too.

Adapted from: supergoldenbakes.com

Chocolate gingerbread Bundt Cake

Ingredients

150 g (5.3 oz ) dark chocolate chopped
130 g unsalted butter softened
150g (5.3 oz) light soft brown sugar
130 g self (5 oz)raising flour
60 g (2 oz) ground almonds
4 eggs separated
2 tablespoon stem ginger syrup or jam
(or fresh ginger root or ground ginger)
1 tablespoon treacle
1 teaspoon mixed spice
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
sprinkles or marzipan to decorate

For the glaze

100 grams (3.5 oz dark chocolate)
1 1/2 tablespoon unsalted butter
1 tablespoon stem ginger syrup or ground ginger

Method

Preheat the oven to 180°c (350°F) Grease a 10 cup bundt or loaf tin and dust with flour.
Melt the chocolate over a pot of barely simmering water and set aside to cool.

Whisk the egg whites in a stand mixer until they form stiff peaks and transfer to a bowl.

Fit in the paddle attachment and beat the butter and sugar (no need to clean the stand mixer bowl) until light and flutty.
Beat in the yolks one at a time .

Add the cooled melted chocolate, treacle and stem ginger syrup and beat until incorporated.
Fold in the flour, ground almonds, bicarbonate of soda ground ginger and spices.

Add a third of the whisked eggs into the batter and beat to loosen. Fold in the remaining egg whites.
Transfer to prepared tin and level. Tap the tin on the counter.
Bake for 40- 45 minutes until firm on top and coming away from sides of the tin.
Cool in the tin for 15 minutes and carefully turn out onto a cooling rack.
To glaze
Melt the chocolate and butter over a pot of barely simmering water. Add the ginger syrup or ground ginger. Stir until smooth.

Pour the chocolate glaze over the cooled cake and decorate with sprinkles or marzipan,

print recipe

Cake de chocolate y jengibre

Comments

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins to form large clumps. Transfer th...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter. And this is the first and only apricot's tart I made this season. This tart can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs 100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds Pate sablee recipe ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

recipe

Search This Blog