Chocolate and Olive Oil Gingerbread

Method

1. Heat the oven to 180 °C (350 °F). Butter an ovenproof dish with a lid and coat the inside with the sugar.

2. Break the chocolate into a microwave-safe bowl, add the honey and microwave for 2 1/2 minutes at 360 W. Leave for 1 minute, stir, then heat for 1 minute more at 360 W. Stirring all the time, add the olive oil, the aniseed spirit and then the egg yolks.

3. In a mixing bowl, combine the flour, baking powder, salt and spice mix. Pour in the chocolate mixture and stir until smooth.

4. Whisk the egg whites to firm peaks in the Tupperware Speedy Chef and fold them gently into the batter.

5. Pour the batter into the prepared dish, cover and bake for 40 minutes.

6. Take the dish out of the oven, remove the lid and leave the loaf to cool.

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