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Recipe: gingerbread and chocolate bites

christmas
dessert
snacks
vegetarian
winter
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These spicy little gingerbread cakes make the perfect afternoon tea morsel when friends drop in unexpectedly. When you’re tight on time, these are quick and easy to prepare ahead, and you can even store them in the freezer and pull them out at short notice.
Tips:
  • The cakes will keep in an airtight container for several days.
  • You can make regular sized muffin versions of these. They take roughly 15 minutes to bake.

If you liked this quick and easy recipe, then try your hand at these after dinner chocolates.

Gingerbread and chocolate bites
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Preparation Time30 MINUTES

Cooking Time5 MINUTES

Resting Time60 MINUTES

Servesroughly 100 bites

LevelEasy


ingredients

Cake mix

100g (1 cup) dates, de-stoned

100ml (½ cup water)

200g (1 cup) butter

3 tbsp golden syrup

3 tbsp honey

3 tbsp treacle

200g (1 cup) wholemeal flour

100g (1 cup) ground almonds

2 tsp baking powder

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp five spice powder

1 tsp salt

2 eggs

Chocolate ganache

200g (1 cup) dark chocolate

100g (½ cup) butter

Pinch of salt

1

Preheat the oven to 160°C (fan)/300°F.

2

Add the dates and water to a pot and bring to the boil. Take off the heat once boiled and leave to cool slightly before blending to a smooth paste.

3

Place the butter, golden syrup, honey and treacle in a pot and melt together. Once melted, leave to cool.

4

Mix together all the dry ingredients in a bowl. Add in the wet ingredients and eggs. Mix together until there are no lumps (but be careful no to over mix).

5

Line your muffin tins with muffin cases. Half fill each one with the cake mix.

6

Bake for 5 minutes or until the cake bounces back when touched.

7

Remove from the oven and leave to cool.

8

Meanwhile, chop the dark chocolate. Add it to a pot with the butter and pinch of salt. Melt slowly together over a pot of gently simmering water, stirring occasionally.

9

Once completely melted together, spoon a large tablespoon of the chocolate ganache on top of each cake. Leave to set.

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Preparation Time30 MINUTES

Cooking Time5 MINUTES

Resting Time60 MINUTES

Servesroughly 100 bites

LevelEasy


ingredients

Cake mix

100g (1 cup) dates, de-stoned

100ml (½ cup water)

200g (1 cup) butter

3 tbsp golden syrup

3 tbsp honey

3 tbsp treacle

200g (1 cup) wholemeal flour

100g (1 cup) ground almonds

2 tsp baking powder

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp five spice powder

1 tsp salt

2 eggs

Chocolate ganache

200g (1 cup) dark chocolate

100g (½ cup) butter

Pinch of salt

1

Preheat the oven to 160°C (fan)/300°F.

2

Add the dates and water to a pot and bring to the boil. Take off the heat once boiled and leave to cool slightly before blending to a smooth paste.

3

Place the butter, golden syrup, honey and treacle in a pot and melt together. Once melted, leave to cool.

4

Mix together all the dry ingredients in a bowl. Add in the wet ingredients and eggs. Mix together until there are no lumps (but be careful no to over mix).

5

Line your muffin tins with muffin cases. Half fill each one with the cake mix.

6

Bake for 5 minutes or until the cake bounces back when touched.

7

Remove from the oven and leave to cool.

8

Meanwhile, chop the dark chocolate. Add it to a pot with the butter and pinch of salt. Melt slowly together over a pot of gently simmering water, stirring occasionally.

9

Once completely melted together, spoon a large tablespoon of the chocolate ganache on top of each cake. Leave to set.

SHOW MORE
SHOW LESS
These spicy little gingerbread cakes make the perfect afternoon tea morsel when friends drop in unexpectedly. When you’re tight on time, these are quick and easy to prepare ahead, and you can even store them in the freezer and pull them out at short notice.
Tips:
  • The cakes will keep in an airtight container for several days.
  • You can make regular sized muffin versions of these. They take roughly 15 minutes to bake.

If you liked this quick and easy recipe, then try your hand at these after dinner chocolates.

Gingerbread and chocolate bites
1

Preheat the oven to 160°C (fan)/300°F.

2

Add the dates and water to a pot and bring to the boil. Take off the heat once boiled and leave to cool slightly before blending to a smooth paste.

3

Place the butter, golden syrup, honey and treacle in a pot and melt together. Once melted, leave to cool.

4

Mix together all the dry ingredients in a bowl. Add in the wet ingredients and eggs. Mix together until there are no lumps (but be careful no to over mix).

5

Line your muffin tins with muffin cases. Half fill each one with the cake mix.

6

Bake for 5 minutes or until the cake bounces back when touched.

7

Remove from the oven and leave to cool.

8

Meanwhile, chop the dark chocolate. Add it to a pot with the butter and pinch of salt. Melt slowly together over a pot of gently simmering water, stirring occasionally.

9

Once completely melted together, spoon a large tablespoon of the chocolate ganache on top of each cake. Leave to set.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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