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Makes 14 pieces - Yule Log Mold 140 - Silikomart Professional
Recipe Step by Step
Step01
GINGERBREAD
400g Honey
150g Brown sugar
100g Milk
As needed Orange zest
As needed Lemon zest
240g Flour
20g Baking powder
1.5g Ground cinnamon
1.5g Powdered ginger
1g Ground cloves
1g Ground nutmeg
1.5g Ground cardamom
1g Ground star anise
70g Butter
40g Egg yolks
60g Egg whites
70g GROUND CHOCOLATE GHANA
Heat the honey, sugar, zest and milk in a saucepan until the sugar has dissolved, then leave to cool.
In a bowl, add the flour, baking powder and spices.
When the sugar mixture has cooled, gradually pour into the flour mix, whisking continuously.
Then add the room-temperature butter, followed by the eggs and Ground chocolate.
Pour the mixture into your choice of mold and cook at 340°F (170°C) for approx. 17 minutes depending on the mold’s size.
In a bowl, add the flour, baking powder and spices.
When the sugar mixture has cooled, gradually pour into the flour mix, whisking continuously.
Then add the room-temperature butter, followed by the eggs and Ground chocolate.
Pour the mixture into your choice of mold and cook at 340°F (170°C) for approx. 17 minutes depending on the mold’s size.
Step02
SYRUP
50g Brown sugar
30g Honey
60g Water
While the dough is cooking, prepare the syrup by bringing all the ingredients to the boil, making sure the sugar has dissolved.
Assembly and finishing
Once the gingerbread is baked, generously brush on the syrup as soon as it is out of the oven.