Chocolate Gingerbread Bars<\/p>\n
Ingredients<\/p>\n
115g unsalted butter<\/p>\n
150g dark chocolate<\/p>\n
150g black treacle \/ dark molasses<\/p>\n
3 eggs, lightly beaten<\/p>\n
200g plain flour<\/p>\n
200g light brown sugar<\/p>\n
35g cocoa powder (Dutch-processed is best)<\/p>\n
1\/4 tsp bicarbonate of soda<\/p>\n
2 tsps ground ginger<\/p>\n
1 tsp ground cinnamon<\/p>\n
1\/2 tsp ground nutmeg<\/p>\n
1\/2 tsp ground cloves<\/p>\n
Method<\/p>\n
Preheat oven to 180\u00b0C. Then lightly grease a 20 x 20cm tin (which I used here). They\u2019ll rise a little and they\u2019ll be quite quite thick like cake. I recommend a slightly bigger tin so it\u2019ll be a little thinner (but bear in mind, they won\u2019t take as long to bake).<\/p>\n
In a pan, gently melt butter, chocolate and molasses over low heat and stir together until combined. Set aside to cool a little.<\/p>\n
Sift all the dry ingredients (flour, sugar, cocoa, bicarb and spices) and whisk to combine, breaking up any lumps.<\/p>\n
Add eggs and chocolate mixture and gently fold until just combined.<\/p>\n
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).<\/p>\n
Allow to cool in tin.<\/p>\n
Ginger Wine Ganache<\/p>\n
150g dark chocolate<\/p>\n
150ml pouring cream (35% fat content)<\/p>\n
1 Tbl (or two!) of Stones Ginger Wine (replace with fizzless%<\/p>\n