German Gingerbread Slice
Recipe GLPR1e30879aadc768
A traditional German gingerbread cake with warm spices, dark chocolate, and candied ginger, topped with a tangy orange icing. This dense, richly flavored cake is perfect sliced into individual portions for sharing.
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Ingredients
70 gram dark chocolate melts
20 gram softened butter
200 gram sifted icing sugar
2 eggs
70 gram ground hazelnuts
2 teaspoon rum or apple juice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon mixed spice
250 gram plain flour
180 gram sifted icing sugar
6 tablespoon orange juice or water
125 gram chopped candied ginger
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper.
Melt the dark chocolate in a small heatproof bowl over a double boiler or in 30-second microwave bursts, stirring between each burst, until completely smooth. Set aside to cool slightly.
In a large bowl, cream together the softened butter and 200 grams of sifted icing sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated.
Stir in the cooled melted chocolate and the rum or apple juice, mixing until the batter is smooth and homogeneous.
In a separate bowl, combine the ground cinnamon, ground ginger, and mixed spice with the plain flour, whisking together to distribute the spices evenly.
Fold the flour mixture and ground hazelnuts gently into the chocolate mixture in two additions, stirring just until combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 28-32 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. The internal temperature should reach 160°F (71°C) when measured with a food thermometer.
Remove the cake from the oven and cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
Once cooled, prepare the icing by whisking together the 180 grams of sifted icing sugar and orange juice (or water) until smooth and pourable, adding the liquid gradually until you reach the desired consistency.
Fold the chopped candied ginger into the icing, reserving a few pieces for garnish if desired.
Spread the orange-ginger icing over the cooled cake, then sprinkle the reserved candied ginger pieces on top.
Allow the icing to set for 10-15 minutes before cutting the cake into 20 equal slices.
