Etikett: Mjuka kakor

Chocolate Gingerbread Bars

Ingredients

115g unsalted butter

150g dark chocolate

150g black treacle / dark molasses

3 eggs, lightly beaten

200g plain flour

200g light brown sugar

35g cocoa powder (Dutch-processed is best)

1/4 tsp bicarbonate of soda

2 tsps ground ginger

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

Method

Preheat oven to 180°C. Then lightly grease a 20 x 20cm tin (which I used here). They’ll rise a little and they’ll be quite quite thick like cake. I recommend a slightly bigger tin so it’ll be a little thinner (but bear in mind, they won’t take as long to bake).

In a pan, gently melt butter, chocolate and molasses over low heat and stir together until combined. Set aside to cool a little.

Sift all the dry ingredients (flour, sugar, cocoa, bicarb and spices) and whisk to combine, breaking up any lumps.

Add eggs and chocolate mixture and gently fold until just combined.

Pour into prepared tin and bake for 35-45 minutes or until centres spring back and a skewer comes out relatively clean (some moist crumbs on the skewer is totally fine).

Allow to cool in tin.

Ginger Wine Ganache

150g dark chocolate

150ml pouring cream (35% fat content)

1 Tbl (or two!) of Stones Ginger Wine (replace with fizzless%

viaChocolate Gingerbread Bars with Ginger Wine Ganache – Citrus and Candy » Citrus and Candy.

By Debbie Major

Makes 9 pieces | Takes 30 minutes to make, 45 , plus cooling |

Ingredients

1. Butter for greasing

2. 275 g rhubarb (untrimmed weight)

3. 50 g caster sugar

4. 2 tsp plain flour

5. Icing sugar for dustin.

FOR THE CAKE

6 tbsp soured cream

1 large free-range egg, plus 1 yolk

1 tsp vanilla bean paste

100 g plain flour

100 g caster sugar

½ tsp bicarbonate of soda

½ tsp baking powder

¼ tsp salt

75 g unsalted butter, at room temperature

50 g ground almonds or hazelnuts

FOR THE CRUMBS

50 g unsalted butter

25 g light muscovado sugar

40 g caster sugar

¼ tsp vanilla bean paste

100 g plain flour, sifted

Pinch of salt

Method For the crumbs, melt the butter in a small pan over a low heat. Remove from the heat, add both types of sugar and stir constantly until dissolved into a smooth, toffee-like sauce. Stir in the vanilla bean paste, pour into a small mixing bowl, then stir in the flour and salt to make a stiff, biscuit-like dough. Press the mixture firmly into the bottom of the bowl and set aside to go cold.

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a shallow 20cm square, 5cm deep loose-bottomed cake tin with baking paper. (Or use a 23cm round cake tin to replicate our cake on the cover.) Wipe the rhubarb stalks clean, trim off the ends, cut the remainder into 2.5cm pieces, then put into a mixing bowl. You should be left with about 225g rhubarb. Mix the sugar with the flour, stir into the rhubarb and set aside for 15 minutes or so, stirring now and then, until the flour and sugar mixture has become moist and clings to the fruit. Set aside.

For the cake, stir the soured cream, egg, egg yolk and vanilla in a small bowl. Sift the flour, sugar, bicarbonate of soda, baking powder and salt into another bowl. Add the butter and mix using a hand-held electric mixer until the mixture looks like fine breadcrumbs. Stir in the nuts, then gradually beat in the soured cream mixture until smooth.

Spread the cake mixture into the base of the prepared tin, then scatter over the rhubarb mixture. Break the crumb mixture into hazelnut-size pieces (or smaller if you prefer) and scatter over the cake. Bake for 40-45 minutes until golden and a skewer inserted into the cake comes away clean (don’t forget – if you hit a piece of rhubarb it will still be moist). Leave to cool for 10 minutes, then dust with icing sugar. Cut into 9 squares and serve either warm with crème Anglaise, or cold.

Nutritional info

PER SERVING 283kcals, 18.2g fat (9.2g saturated), 4.4g protein, 27.4g carbs, 15.4g sugar, 0.7g salt

viaRhubarb, vanilla and soured cream crumb cake Recipe | delicious. Magazine free recipes.