Ginger White Chocolate Cake Recipes

GINGER & WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.
• Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
• To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.

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.

CHEWY WHITE CHOCOLATE CHIP GINGERBREAD COOKIES

Steps:

• Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
• Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

WHITE CHOCOLATE-GINGER CHEESECAKE

Steps:

• FOR CRUST:
• Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
• FOR FILLING:
• Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
• Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
• Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
• Release pan sides. Transfer cake to platter. Top with chocolate curls.

WHITE CHOCOLATE GINGER CHEESECAKE

Steps:

• Preheat 325 dergee oven.
• Nine inch springform buttered, wrapped in foil.
• Combine all crust ingredients in food processor, pulse until ground.
• Press into bottom of pan and up the sides if you can't controll yourself.
• Melt chocolate.
• Beat cheese until fluffy,add sugar and beat well, add egg one at a time.
• Beat in vanilla, ground ginger and then white chocolate.
• Fold in crystalized ginger.
• Bake in water bath until done.
• chill overnight.

GINGER-SQUASH CAKE WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
• Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.

WHITE CHOCOLATE GINGERSNAPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
• Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
• Roll dough into 1-inch balls, then roll the balls in remaining sugar.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
• Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

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.