Chocolate Gingerbread
This mouthwatering gingerbread will spice up any bonfire night party.
Ingredients
200g/7 oz Billington’s Unrefined Molasses sugar
4 eggs
50g/2 oz plain chocolate (minimum 65% cocoa solids)
75g/3 oz unsalted butter
4 tablespoons plain yoghurt
Pinch salt
225g/8 oz plain flour
25g/1 oz cocoa powder
2 teaspoons baking powder
3 teaspoons ground ginger
Half teaspoon ground cinnamon
Quarter teaspoon ground mixed spice
Quarter teaspoon freshly grated nutmeg
Pinch of pepper
Directions
Whisk the eggs and sugar until combined. Melt the chocolate and butter in a bowl over a pan of simmering (not boiling) water or in a microwave oven. Stir in the yoghurt. Gently stir into the egg mixture. Sift the dry ingredients together and gently fold into the chocolate mixture until well combined. Pour the mixture into a 23cm/9 inch greased square tin and bake for about 45 minutes Gas mark 4/180ºC/350ºF until cooked through. Leave in the tin for 15 minutes, and then turn out onto a wire rack to become cold. Store in an airtight tin.
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