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  • Olive Oil and Chocolate Gingerbread

Olive Oil and Chocolate Gingerbread

11 Ingredients
44 Min
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Ingredients(10 people)
200 g dark chocolate (approx. 55% cacao)
250 g honey
75 ml olive oil
1 tbsp anise liqueur (± 15 ml)
4 medium eggs (separate yolks and whites)
250 g all-purpose flour
2 baking powder (± 10 ml)
1 pinch salt
2 tbsp gingerbread spice mix (± 30 ml)
10 g butter softened
25 g sugar
1
Step

Pre-heat the oven to 180°C / Th 6.

2
Step

Break the chocolate into pieces and place in the MicroCook Pitcher 1L along with the honey. Cover and microwave for 2 min. 30 sec. at 360 watts. Allow to stand for 1 min. Mix using the KPT Silicone Spatula and then heat again for 1 min.

3
Step

Continue mixing while you add the olive oil, anise liqueur and egg yolks.

4
Step

In the Mixing Bowl 3L, mix together the flour, baking powder, salt and gingerbread mix. Add the contents of the MicroCook Pitcher and mix until a consistent paste is obtained.

5
Step

Beat the egg whites in the Speedy Chef until stiff, and gently incorporate them into the mixture from the Mixing Bowl using the Silicone Spatula.

6
Step

Using the Basting Brush, grease the base of the UltraPro 2L with the soft butter and sprinkle on the sugar. Pour the dough into the UltraPro, cover and cook for 40 min.

7
Step

Remove the gingerbread from the oven, uncover and allow to cool before unmolding.

Tip: Your gingerbread will be even more delicious the next day. It also tastes excellent with foie gras!

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