Chocolate Ginger Cookiesor Cakes Recipes

CHOCOLATE GINGERBREAD CAKE

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch springform cake pan, then dust it with flour, tapping out any excess.Sift or whisk the flour, salt, ginger, cinnamon, allspice, mustard, pepper, and baking soda together in a large bowl and set aside.In the bowl of a standing mixer, cream the butter until light and fluffy.Add the brown sugar to the bowl of the mixer, and continue to mix on medium-high speed.
• To the butter and sugar, add the eggs, one at a time, mixing between each addition. Add the molasses and melted chocolate to the mixing bowl, mixing well to incorporate.To the mix, alternate adding the wet (espresso) and dry (flour) until everything has been incorporated.
• Pour the cake batter into the prepared pan, and bake for 40 minutes.
• While the cake is baking, prepare the icing. In a small, heavy-bottomed saucepan set over very low heat, melt the chocolate and cream together. Remove from the heat and set aside to cool slightly.
• Remove the cake from the oven, and set aside to cool for 10 minutes. Unmold the cake from the pan, invert it onto a wide platter, and spread the icing across the top, letting the chocolate drip down the sides. Cut into pieces and serve to your guests.

CHOCOLATE-GINGER COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.
• Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes.Add egg, molasses, and grated ginger; mix until combined. Add flour mixture; mix on low speed until just combined.
• Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use3-inch acorn or leaf cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.
• Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

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.

CHOCOLATE GINGERBREAD CAKE

Steps:

• Put the sugar into a large bowl. Beat the softened butter into the sugar until pale and fluffy. Add the egg yolks, one at a time, beating to incorporate. Then, while constantly beating, add the honey, spices and flour. Whisk the egg whites until stiff peaks form and fold them into the batter with the baking powder, walnuts, almonds and candied orange.
• Heat the oven to 200C/fan 180C/gas 4. Butter and line a 900g/2lb loaf tin and tip in the cake batter - it should come no more than halfway up the tin. Put in the oven and lower the temperature to 170C/150C fan/gas 3 and bake for 50 mins-1 hr or until a skewer poked into the middle of the cake comes out clean.
• To make the topping, put the butter into a saucepan, add 2 tbsp cold water, the sugar and the cocoa. Bring to the boil, stirring constantly. Simmer for 5 mins. Take off the heat and, stirring constantly, pour in the cognac. Coat the cooled gingerbread with the glaze and set aside to cool.

CHOCOLATE & GINGER REFRIGERATOR SQUARES

Steps:

• Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
• Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

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 GINGERBREAD CAKE

Steps:

• Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
• In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
• Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
• Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.

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.

GINGER CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan with the softened butter. Line the bottom with parchment and butter the paper.
• Combine the butter and chocolate in a medium bowl, and set the bowl over a pan of barely simmering water. Stir occasionally until mostly melted and remove from heat. Continue stirring until smooth and let cool slightly. Add cocoa, fresh ginger, ground ginger, vanilla, salt, 1/4 cup/55 grams crème fraîche, 1/4 cup/50 grams sugar and the liqueur, if using. Whisk until smooth. Lightly beat the egg yolks in another bowl and whisk into the chocolate mixture until smooth. Set aside in a warm place to keep the mixture loose.
• Meanwhile, use a stand mixer fitted with the whisk or a hand mixer and large bowl to beat the egg whites on medium speed until evenly foamy. Gradually sprinkle in the remaining 3/4 cup/150 grams sugar. Increase the speed to high and continue beating until the egg whites are very billowy and hold a peak.
• Add 1/4 of the whites to the chocolate mixture and whisk until smooth, then scrape into the bowl with the whites. Fold gently until no white streaks remain. Scrape into the prepared pan and smooth the top. Place on a baking sheet and onto the center oven rack.
• Bake until the center bounces a little when you gently shake the pan and a toothpick inserted 1 1/2 inches from the edge comes out clean, 40 to 45 minutes. Cool completely on a rack.
• Remove the ring and slide onto a serving plate from the pan bottom. You can leave the paper in place. Gently pat any crumbling edges back onto the cake. The cake will last well wrapped at room temperature for a few days and can also be frozen.
• When ready to serve, chill a bowl and whisk, and use them to whip the remaining 3/4 cup/180 milliliters crème fraîche. It will thin out at first, then hold its shape. Dust the cake with cocoa powder and slice with a hot knife. Serve each slice with a dollop of crème fraîche and some of the clementine confit.