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Soft Dark Chocolate and Olive Oil Gingerbread
This French-style gingerbread combines honey, dark chocolate and olive oil, with a background note of aniseed. Egg whites, whipped in the Speedy Chef and folded in last, give the crumb a lighter texture than a traditional spice loaf.
- Total time
- 58 min
- Prep
- 15 min
- Cook
- 43 min
Ingredients
Method
Set the oven to 180 °C (350 °F). Butter an ovenproof dish with a lid and coat the inside with sugar.
Break the chocolate into a microwave-safe bowl, add the honey and melt for 2 1/2 minutes at 360 W. Wait 1 minute, stir, then heat for 1 minute more at 360 W. Still stirring, add the olive oil, the aniseed spirit and finally the egg yolks.
In a mixing bowl, combine the flour, baking powder, salt and spice mix. Pour in the chocolate mixture and stir until the batter is smooth.
Whip the egg whites to firm peaks in the Tupperware Speedy Chef, then fold them gently into the batter.
Pour the batter into the prepared dish, close the lid and bake for 40 minutes.
Take the dish out of the oven, remove the lid and let the loaf cool uncovered.
