donderdag 21 november 2013

Chocolate Gingerbread Bars with Ginger Wine Ganache (Kopie)


115g unsalted butter
150g dark chocolate
150g black treacle / dark molasses
3 eggs, lightly beaten
200g plain flour
200g light brown sugar
35g cocoa powder (Dutch-processed is best)
1/4 tsp bicarbonate of soda
2 tsps ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves

Preheat oven to 180°C. Then lightly grease a 20 x 20cm tin (which I used here). They’ll rise a little and they’ll be quite quite thick like cake. I recommend a slightly bigger tin so it’ll be a little thinner (but bear in mind, they won’t take as long to bake).

In a pan, gently melt butter, chocolate and molasses over low heat and stir together until combined. Set aside to cool a little.

Sift all the dry ingredients (flour, sugar, cocoa, bicarb and spices) and whisk to combine, breaking up any lumps.

Add eggs and chocolate mixture and gently fold until just combined.

Pour into prepared tin and bake for 35-45 minutes or until centres spring back and a skewer comes out relatively clean (some moist crumbs on the skewer is totally fine).

Allow to cool in tin.

Ginger Wine Ganache
150g dark chocolate
150ml pouring cream (35% fat content)
1 Tbl (or two!) of Stones Ginger Wine (replace with fizzless Ginger Ale or Ginger Cordial Syrup if you wish)

Place all ingredients in a heavy-based saucepan (or a bowl over gently simmering water) and melt over low heat and stir until all combined. Leave aside to cool until it has slightly thickened but still liquid enough to pour.

Pour ganache over brownies in tin. Or if you wish, you could remove the brownies from the tin and trim the edges/tops with a serrated knife to neaten up. Then allow the ganache to cool further to a thick and spreadable consistency. Ice brownies with palette knife and cut into squares to serve.

Geen opmerkingen :

Een reactie posten