Part 1: Loaf
Ingredients
Method- 50g Butter
- 10g Coconut Oil (olive oil works as well)
- 100g Light Brown Sugar
- 110g Molasses (honey can be used as well)
- 55g Eggs (1 large egg)
- 100ml Double Cream
- 20ml Sour Cream
- 2g Cinnamon (1 teaspoon)
- 1g Ground Anise (1/2 teaspoon)
- 2g 4-Spice (1 teaspoon)
- 2g Salt
- 2g Orange zest
- 2g Lemon Zest
- 130g Flour
- 30g Crimson Red Cocoa Powder
- 2g Baking Soda
- 40g Chocolate Chips (optional)
- Prepare a loaf pan (approx. 10cm x 30cm) by lightly greasing it or by lining the pan with baking paper. Preheat oven to 175ºC.
- Sift cinnamon, anise, 4-spice, salt, flour, baking soda, and cocoa powder into a bowl. Set aside until ready to use.
- In a small bowl, add double cream, sour cream and molasses. Blend until combined and set aside until ready to use.
- In a mixing bowl, add butter, coconut oil and sugar. Mix until light and fluffy.
- Add eggs gradually until just combined.
- Add cream mixture to the mixing bowl and mix until just combined.
- Add the sifted dry ingredients and mix to a smooth batter.
- If using chocolate chips, fold in at this point.
- Transfer to prepared loaf pan. Bake for 20-25 minutes. (timing depends on oven strength). Check for readiness by applying a knife through the center of the loaf and checking to see if it comes out clean.
- Let cool for 10 minutes in pan then transfer to a rack to cool down completely.
- Enjoy slightly warmed with some Nib Whipped Cream on the side (see below) or add the glazing for optional deliciousness!
Part 2: Indulgent Spiced Cocoa Glaze (optional)
Ingredients
Method- 530g Condensed Milk
- 175 Chocolate Chunks
- 1g 4-Spice
- 1g Cinnamon
- 20ml Dark Rum
- In a saucepan add the condensed milk and apply a low/medium heat (being careful not to bring to a rolling boil). Bring to a simmer only and add chocolate chunks, stirring constantly until chocolate melts completely.
- Add spices and stir.
- Take off the heat and stir in rum. Let cool for 5 minutes before using.
Part 3: Nib Whipped Cream
Ingredients
Method- 500ml Double Cream
- ½ Vanilla Bean
- 20g Toasted Cocoa Nibs
- 40g Confectioner’s Sugar
- In a blender add vanilla, confectioner’s sugar and cocoa nibs. Blitz until well combined. Sift and set aside until ready to add to cream.
- In a mixing bowl, add cream and sugar/vanilla/nib mixture. Whip until medium peaks.
- Reserve in the refrigerator until ready to serve.
- Serve a large quenelle of cream alongside a slice of cocoa gingerbread loaf.
