Mini Chocolate Gingerbread Loaves
Preparation time: 35 minutes Cooking time: 45 minutes Serves: 6 portions Ingredients: For the mini loaves:
- 100g (3 ½ oz) Dr. Oetker 72% Extra Dark Fine Cooks’ Chocolate
- 75g (3oz) Unsalted butter
- 100g (3 ½ oz) Dark brown sugar
- 75g (3oz) Golden syrup
- 75g (3oz) Treacle
- 100ml (3 ½ fl.oz) Whole milk
- 225g (8oz) Plain flour
- 2 sachets Dr. Oetker Baking Powder
- 10g (10ml or 2 tsp) Ground ginger
- Oetker Rich Chocolate Surprise Inside Cupcake Centre
- 150g bar Dr. Oetker White Fine Cooks’ Chocolate
- Extra Dark Chocolate holly leaves – see Tip
- Preheat the oven to 170°C (150°C fan oven, 325°F, gas 3). Grease and line 6 mini loaf tins. Break up the Extra Dark Chocolate and put in a saucepan with the butter, sugar, syrup and treacle and place over a very low heat, stirring occasionally, until melted. Remove from the heat and stir in the milk and leave to cool for 10 minutes.
- Sift the flour, Baking Powder and ginger into a bowl and make a well in the centre. Gradually pour in the melted mixture, carefully mixing together to make a smooth, thick batter.
- Divide the mixture between the tins and bake in the oven for about 35 minutes until slightly risen and just firm to the touch – a skewer inserted into the centre will come out clean. Leave to cool for 5 minutes then inject each loaf cake with a generous amount of Cupcake Centre as directed on the sachet. Leave to cool completely in the tins, then remove from the tins. Wrap and store for 24 hours to allow the flavour and sticky texture to develop.
- To decorate, break up the White Chocolate and put in a heatproof bowl over a saucepan of barely simmering water. Leave to melt then remove from the water; stir the chocolate well and leave to cool for 10 minutes.
- Carefully spread half the chocolate over the top of each loaf, then put in a cool place to set. Keep the remaining melted chocolate in the bowl over some hot water to keep it melted.
- Once the first layer of chocolate has set, spoon over the remaining chocolate allowing it to drip down the sides. Leave to set as before and then decorate with chocolate holly leaves. Your cakes are now ready to serve and enjoy! If you want to cut the cakes in half, warm the blade of a sharp knife in hot water, wipe dry and the knife should slice through the chocolate top with ease.
TIPS: For the chocolate holly leaves, melt 25g (1oz) Dr Oetker 72% Extra Dark Fine Cooks’ Chocolate in a heatproof bowl over a saucepan of barely simmer water. Remove from the water and cool for 10 minutes. Line a board or tray with baking parchment. Spoon the melted chocolate into a small uncut piping bag, snip off the end and pipe different sized holly leaves on the lined board – you may prefer to trace holly shapes using a pastry cutter as a template for your piping. Leave in a cool place to set, then carefully peel away from the parchment and use to decorate your loaf cakes.