Recipe: gingerbread and chocolate bites
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
- 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.
Preheat the oven to 160°C (fan)/300°F.
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.
Place the butter, golden syrup, honey and treacle in a pot and melt together. Once melted, leave to cool.
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).
Line your muffin tins with muffin cases. Half fill each one with the cake mix.
Bake for 5 minutes or until the cake bounces back when touched.
Remove from the oven and leave to cool.
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.
Once completely melted together, spoon a large tablespoon of the chocolate ganache on top of each cake. Leave to set.
Preheat the oven to 160°C (fan)/300°F.
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.
Place the butter, golden syrup, honey and treacle in a pot and melt together. Once melted, leave to cool.
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).
Line your muffin tins with muffin cases. Half fill each one with the cake mix.
Bake for 5 minutes or until the cake bounces back when touched.
Remove from the oven and leave to cool.
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.
Once completely melted together, spoon a large tablespoon of the chocolate ganache on top of each cake. Leave to set.
- 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.
Preheat the oven to 160°C (fan)/300°F.
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.
Place the butter, golden syrup, honey and treacle in a pot and melt together. Once melted, leave to cool.
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).
Line your muffin tins with muffin cases. Half fill each one with the cake mix.
Bake for 5 minutes or until the cake bounces back when touched.
Remove from the oven and leave to cool.
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.
Once completely melted together, spoon a large tablespoon of the chocolate ganache on top of each cake. Leave to set.
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