Chocolate Gingerbread Brownie
Check out this spicy baking recipe
Servings Prep Time
15people 20minutes
Cook Time
35minutes
Servings Prep Time
15people 20minutes
Cook Time
35minutes
Ingredients
  • 450Grams Dark ChocolateBroken into chunks
  • 25Grams Cocoa Powder
  • 250Grams golden caster sugar
  • 250Grams butter
  • 1tbsp ground ginger
  • 140Grams Ground Almonds
  • 6 large eggsSeperated
Instructions
  1. Heat oven to 180C/160C fan/gas 4. Grease your cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
  2. Beat the egg whites to stiff peaks and stir a couple of spoonful’s of the egg whites into the chocolate mixture to loosen before gently folding in the rest.
  3. Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre does not wobble too much. Sit the cake tin on a rack and leave to completely cool.