Chocolate Ginger Cookiesor Cakes Recipes

CHEWY CHOCOLATE-GINGERBREAD COOKIES

Steps:

• Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
• Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHOCOLATE & GINGER COOKIES(OR CAKES)

Steps:

• Place the ground ginger, cinnamon, salt and baking powder into a bowl with the flour and sift the cocoa powder over the top, then stir to distribute everything evenly, then set aside.
• Place the melted butter and the sugars into a large bowl and whisk until fully combined
• Add the black treacle and golden syrup and whisk again, until combined.
• Put the egg, crushed ginger and the vanilla extract in and whisk again.
• Add the dry ingredients onto the top of the wet and fold in, using a spoon or a spatula, until just about combined.
• Add the chocolate chips and continue folding until all is evenly combined and the chips are distributed.
• Cover the bowl with plastic wrap and chill in the fridge for at least two hours.
• Preheat the oven to 180C/160C Fan/350F.
• Line a couple of baking trays with parchment paper.
• Take a good spoonful of dough and roll it into ball which is about the size of a walnut(that will be about 31g of dough).
• Roll the ball of dough in the demerara sugar until coated and place on the baking tray.
• Continue with the remaining dough, leaving a gap of at least 2 inches(4 cm) between each ball.
• Bake in the oven(in batches if required) for 12 minutes. The edges will be quite firm but the top will be soft and will start to crack.
• Remove from the oven and leave the cookies on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

CHOCOLATE GINGER CAKE

Steps:

• Optional: Place Baker's chocolate at room temperature several hours in advance to make the chopping easier.
• Preheat oven to 300.
• Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Chop chocolate into small pieces (not too small - spare yourself the trouble as they melt anyhow) while watching the pot. Turn off heat once butter has melted and ingredients in pot have blended.
• Add flour, spices and baking soda to pot, and stir well.
• Add milk, egg and chocolate and stir until smooth.
• Pour into greased 9 inch square glass pan.
• Bake 50/55 minutes, until knife inserted in middle comes out clean. Enjoy with fresh whipped cream!

CHOCOLATE GINGER CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan. Place on a baking sheet., Place milk chocolate in a small bowl. In another bowl, whisk flour, cocoa, cinnamon, salt and cloves; add 1 tablespoon flour mixture to milk chocolate and toss to coat., In a large bowl, beat oil, molasses and sugar until blended. In a small saucepan, bring water to a boil; stir in baking soda until dissolved, then ginger. Add to oil mixture; beat until blended. Gradually add remaining flour mixture, beating on low speed just until moistened. In a small bowl, lightly beat eggs and egg yolks; stir into batter until combined., Fold in milk chocolate. Transfer to prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool on a wire rack 30 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool cake completely on wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 2 minutes. Stir with a whisk until smooth; cool slightly, stirring occasionally. Pour over cake; sprinkle with crystallized ginger. If desired, serve with ice cream.