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Cocoa Gingerbread Loaf Hero

Crimson Red Cocoa Gingerbread

Citrus Spiced Gingerbread Loaf, Rum Cocoa Glaze, Nibs

ServingsYields: 1 Large Loaf (650g)
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Finishing Time: 10 minutes
Product usedCrimson Red
Print Recipe
Part 1: Loaf
  • 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)
  1. Prepare a loaf pan (approx. 10cm x 30cm) by lightly greasing it or by lining the pan with baking paper. Preheat oven to 175ºC.
  2. Sift cinnamon, anise, 4-spice, salt, flour, baking soda, and cocoa powder into a bowl. Set aside until ready to use.
  3. In a small bowl, add double cream, sour cream and molasses. Blend until combined and set aside until ready to use.
  4. In a mixing bowl, add butter, coconut oil and sugar. Mix until light and fluffy.
  5. Add eggs gradually until just combined.
  6. Add cream mixture to the mixing bowl and mix until just combined.
  7. Add the sifted dry ingredients and mix to a smooth batter.
  8. If using chocolate chips, fold in at this point.
  9. 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.
  10. Let cool for 10 minutes in pan then transfer to a rack to cool down completely.
  11. Enjoy slightly warmed with some Nib Whipped Cream on the side (see below) or add the glazing for optional deliciousness!
Cocoa Gingerbread Loaf Process
Cocoa Gingerbread Loaf Macro
Part 2: Indulgent Spiced Cocoa Glaze (optional)
  • 530g Condensed Milk
  • 175 Chocolate Chunks
  • 1g 4-Spice
  • 1g Cinnamon
  • 20ml Dark Rum
  1. 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.
  2. Add spices and stir.
  3. Take off the heat and stir in rum. Let cool for 5 minutes before using.
Part 3: Nib Whipped Cream
  • 500ml Double Cream
  • ½ Vanilla Bean
  • 20g Toasted Cocoa Nibs
  • 40g Confectioner’s Sugar
  1. 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.
  2. In a mixing bowl, add cream and sugar/vanilla/nib mixture. Whip until medium peaks.
  3. Reserve in the refrigerator until ready to serve.
  4. Serve a large quenelle of cream alongside a slice of cocoa gingerbread loaf.
Cocoa Gingerbread Loaf Pattern


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