• Today easy but tasty chocolate tart. The chocolate filling is really creamy and rich but still light. Addition of ginger makes this tart more interesting and a little spicy. The base is made of crushed biscuits instead of pastry however it could be replaced by homemade ginger shortbread. The whole dessert is simply but sophisticated. Enjoy!

     

    tart pan 10 inch

     

     Base:

    • 300 g ginger biscuits
    • ¼ cup + 1 tablespoon (70 g) butter, melted

     Filing:

    • 340 ml milk
    • 150 g (5½  oz) dark chocolate, chopped
    • 3 egg yolks
    • ½ cup (100 g) golden caster sugar
    • 6 tablespoons corn starch
    • 2 teaspoons vanilla extract
    • 1 stem (thumb size) fresh ginger, finely chopped

     

    • dark cocoa to dust

     

     

    Preheat oven to 350°F (180°C).

    Make the base: in the food processor chop biscuits until form crumbs. Add the melted butter and combine until the mixture looks like wet sand. Spoon the crumbs into the pan (base and sides).  Bake for 10 minutes, then set aside to cool.

    Make filling: place the milk and chocolate in a medium saucepan and cook until chocolate is melted. In a medium bowl whisk together egg yolks, sugar, corn starch and vanilla extract until fluffy. Gradually add the chocolate mixture mixing until combined.

    Cover the cooled biscuits base with chopped ginger. Pour the chocolate filling over the ginger. Bake for 35 minutes until set. Leave to cool then place in the fridge for overnight.

    Dust with dark cocoa before serving.

     

     

     

    The recipe is based on "Eric Lanlard's Afternoon Tea" but changed by me.

    Category: Pastries/tarts.

    Tags: chocolate, ginger.

  • If you want to eat this cake during holiday time you need only 15 minutes in the morning. Preparing is very easy – you just mix everything with a fork. It is ready to eat just after baking – tender and aromatic. This cake stays fresh for couple of days, it is soft and moist. The taste of classic ginger loaf is sweetened with prunes and slightly bittered with ale icing. The last one ingredient is not unpleasant just a little wild. Enjoy!

     

    loaf pan 12 inch

     

    Ingredients:

    • 1/3 cup + 1 tablespoon butter
    • 1/3 cup brown sugar (add ½ cup if you like sweeter cake)
    • ½ cup molasses
    • ½ cup honey
    • 1 cup milk
    • 2 cup all purpose flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons ginger cookies mixed spices (or pumpkin pie spices mix)
    • 2 eggs
    • ¾ cup prunes, chopped finely

    Icing:

    • ½ cup ginger ale
    • 2 tablespoons plum juice (you can omit if cannot find)
    • 1 tablespoon butter
    • ½ cup icing sugar
    • 2 tablespoons lemon juice

     

     

    Preheat oven to 350°F. Grease and line the pan with parchment paper (base and short sides).

    Place butter, sugar, molasses, honey and milk in a saucepan and heat on a small heat until sugar has dissolved and butter melted. Bring to the boil and remove from heat. Immediately add baking soda, stir together and set aside for 3-4 minutes. Add flour and spices, mix together. In a small bowl lightly beat eggs with a fork and add to the cake mixture. Add prunes, stir until just incorporated. Pour the mixture into the prepared pan and cover with aluminium foil. Bake for 1 hour, remove the foil and bake for further 30 minutes. The toothpic inserted into the center of cake should be only slightly covered with small crumbles. Remove from the oven, cool in pan.

    Icing: place ale and plum juice in a small saucepan and bring to the boil. Boil for 5 minutes and remove from heat. Add butter, mix until has melted. Add lemon juice and gradually add sugar beating with a spoon until the icing is smooth and thick enough.

    Remove the cake from pan. Pour the icing over the top of cake letting it drip on sides.


     

    Category: Tea- and bundtcakes.

    Tags:ale, Christmas, ginger, honey, prune.

  • These loaves are soft gingerbread cakes baked in mini sizes. Very easy and quick in preparing, just after baking are soft and ready to eat. The top could be just frosted with sugar icing but jam and marzipan make them more delicious. Cakes are simple and very tasty and at the same time subtle and festive sophisticated. Enjoy!

     

    8 small loaves

     

     Ingredients:

    • 4/5 cup butter
    • 1/3 cup brown sugar (or ½ cup if you want more sweet cake)
    • ½ cup treacle (molasses)
    • ½ cup honey
    • 1 cup milk
    • 2 cup minus 2 tablespoons flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons gingerbread spice mix (or pumpkin pie spice mix)
    • 2 eggs

     

    Layering and frosting:

    • 100 g apricots (or fig) jam
    • 200 g marzipan (store bought or homemade – recipe here)

     

     

    Preheat oven to the 320°F. Line pans (bottoms and short sides) with parchment paper.

    Place butter, sugar, treacle, honey and milk In a sauce pan and heat until sugar dissolved and butter melted. Bring to the boil and remove from the heat. Immediately add baking soda and set aside for 3-4 minutes. Add flour and spices, mix with fork or spoon. Add eggs, mix until combined. Spoon mixture into pans and cover with aluminium foil. Bake for 40 minutes then remove foil and bake for further 30 minutes (until skewer inserted into center comes out clean). Cool in pans.

    Remove cakes from pans and divide each in half horizontally. Spread both cut surfaces with thin layer of  jam. Cut marzipan into thin slices sized and shaped as loaves’ surfaces. You will need two slices for each loaf. If your marzipan is not cube shaped you should roll it out on icing sugar. Place one marzipan slice in the center of each loaf and cover with second half of cake. Spread thin layer of jam of the top of cake and place second slice on it. Cut off marzipan stars and decorate tops.


     

     

     

    Category: Tea- and bundtcakes.

    Tags: cinnamon, Christmas, ginger, honey, marzipan, molasses.