Ginger Chocolate Temptation Recipes

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 GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

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 & GINGER TORTE

Steps:

• Heat oven to 170C/150C fan/gas 3-4. Butter and line a 23cm round springform tin with a disc of buttered baking parchment. Lightly dust the inside of the tin with cocoa and tip out excess.
• Put the chocolate and butter into a medium-size heatproof bowl, add the ginger wine and set the bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and cool slightly.
• Tip both the sugars into a large mixing bowl or the bowl of an electric mixer and add the egg yolks. Whisk until pale and light. Pour the melted chocolate and butter into the yolks and stir until smooth. With another large, spotlessly clean bowl and whisk, beat the egg whites with a pinch of salt until they just hold a stiff peak.
• Sift the almonds and ginger into the chocolate mixture and fold in using a large metal spoon. Add one-third of the egg whites and stir in to loosen the mixture. Fold in the remaining egg whites until combined.
• Spoon half the mixture into the prepared tin and gently spread level using a palette knife. Gently warm the ginger preserve until it's just spreadable and carefully spoon onto the cake in small dollops. Spoon over the remaining chocolate mixture, spread level and bake just below the middle shelf of the oven for 50 mins-1 hr until a wooden skewer inserted into the middle of the cake comes out with a moist crumb attached. Allow the cake to cool in the tin and don't be dismayed if the top sinks and cracks.
• To make the ganache icing, tip the chocolate into a heatproof bowl. Then add the cream, butter and ginger wine. Set the bowl over a pan of barely simmering water and stir until melted and velvety smooth. Remove from the heat and allow to cool slightly.
• Carefully run a palette knife around the edge of the cake to loosen it, then put on a serving plate. Spread the ganache over the top, and leave to set before serving.

CHOCOLATE TEMPTATION

Steps:

• Lightly coat the insides of two 9 by 1 1/2-inch cake pans with melted butter.
• Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter.
• Set aside.
• Preheat oven to 325°F.
• Heat 1 inch of water in bottom half of double boiler over medium heat.
• Place the remaining butter and 6 1/2 ounces semisweet chocolate in top half of double boiler.
• Tightly cover the top with film wrap.
• Allow to heat for 10- 12 minutes.
• Remove from heat, stir until smooth, and hold at room temperature.
• Place 2/3 cup egg yolks and 1 cup sugar in bowl of an electric mixer fitted with a paddle.
• Beat on high speed until lemon colored and slightly thickened about 4 minutes.
• Scrape down sides of bowl and beat for additional 2 minutes.
• While egg yolks are beating, whisk 2/3 cup egg whites in a large stainless steel bowl until soft peaks form, about 3 minutes.
• Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture.
• Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in remaining egg whites.
• Divide between prepared pans, spreading evenly, and bake in oven until toothpick inserted in center comes out clean, about 30 minutes.
• Remove cakes from oven and allow to cool in pans for 15 minutes.
• During baking, the surface of the cake will form a crust; this crust will normally collapse when the cake is removed from the oven.
• Adjust the oven temp to 425°F.
• Invert cakes onto cake plates.
• Remove parchment paper and refrigerate cakes for 1 hour.
• While cakes are cooling, prepare the ganache.
• First toast the hazelnuts on a baking sheet for 5 minutes in the 450°F oven.
• Remove from oven and immediately cover with a damp towel.
• Invert another baking sheet over the top to steam the skins off.
• After 5 minutes, remove the skins from the nuts.
• Allow nuts to cool to room temperature.
• In a food processor fitted with metal blade, chop nuts into 1/8-inch pieces.
• Heat 1 1/2 cups heavy cream, 4 Tablespoons butter, and 1/4 cup sugar in a 2 1/2 quart saucepan over medium high heat.
• Bring to a boil.
• Place 10 1/2 ounces semisweet chocolate in a stainless steel bowl.
• Pour the boiling cream over chocolate and allow to stand for 3-4 minutes.
• Stir until smooth.
• Remove 1/2 cup chocolate ganache and combine with chopped hazelnuts.
• Hold this mixture at room temp to use for the filling.
• Remove another 1/2 cup chocolate ganache and reserve under refrigeration for 1 hour (this 1/2 cup will be used to decorate the Temptation).
• Hold the remaining ganache at room temp until needed.
• Puree the raspberries and 1/2 cup sugar in food processor with metal blade for 12- 15 seconds.
• Transfer to stainless steel bowl.
• Cover and refrigerate until needed.
• Assemble and decorate the cake.
• Remove cake from refrigerator.
• Using a cake spatula, spread 1/4 cup raspberry puree over one cake.
• Spread the puree evenly to the edges.
• Spread the ganache and hazelnut mixture over raspberry puree.
• Spread ganache evenly to edges of cake.
• Invert the other cake layer on top of the ganache covered cake.
• Pres cakes together.
• Using a very sharp serrated knife, trim the top and sides of the cake so they are even.
• At this point, the cake must be refrigerated for 30 minutes.
• Remove the well-chilled cake from the refrigerator.
• Pour the room temp chocolate ganache over the cake, spreading with a spatula to create an even coating of ganache on both the top and sides of the cake.
• Refrigerate the cake for 20- 25 minutes, to set the ganache.
• Transfer the 1/2 cup well-chilled ganache to a pastry bag fitted with a#2 star tip.
• Removed the cake from the refrigerator.
• Pipe 8- 12 stars on top of the cake.
• Using a vegetable peeler, shave chocolate curls from the 1 ounce piece of chocolate directly onto the center of the cake.
• Refrigerate for 1 hour before slicing.
• Temper the cake slices at room temp for 1 1/2- 2 hours before serving.
• Portion 1/4 cup raspberry puree onto each plate.
• Place a slice in the center of each plate and serve.
• Cooks notes: The cake layers may be refrigerated for 2- 3 days before assembly of dessert.
• The raspberries are not strained for seeds.
• Do not pour ganache over cake until completely cooled, or it will not adhere.
• The cake will cut much more easily when cold; using a knife dipped in hot water between each slice will assist this.
• The chocolate for the chocolate curls should be room temperature.