Ingredients with Measurements:
- 500g ginger nut biscuits
- 200g unsalted butter
- 200g golden syrup
- 200g dark chocolate
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 20cm round cake tin
- Parchment paper
- Food processor
- Saucepan
- Mixing bowl
- Spatula
Step-by-step instructions:
1. Line the bottom of the cake tin with parchment paper.
2. Break the ginger nut biscuits into small pieces and place them in the food processor. Pulse until the biscuits are finely crushed.
3. In a saucepan, melt the butter, golden syrup, and dark chocolate over low heat. Stir until the mixture is smooth.
4. Add the ground ginger, ground cinnamon, vanilla extract, and salt to the chocolate mixture. Stir until well combined.
5. Pour the chocolate mixture over the crushed ginger nut biscuits in the mixing bowl. Stir until the biscuits are coated with the chocolate mixture.
6. Pour the mixture into the prepared cake tin and press it down with a spatula to make it even.
7. Chill the cake in the fridge for at least 2 hours or until it is firm.
8. Once the cake is firm, remove it from the cake tin and place it on a serving plate.
9. Serve the cake in slices.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours
Temperature:
- Low heat
Serving size:
- 8 slices
Nutritional information:
- Calories: 500 per slice
- Fat: 30g
- Carbohydrates: 55g
- Protein: 5g
Substitutions for ingredients:
- Milk chocolate can be used instead of dark chocolate.
- Maple syrup can be used instead of golden syrup.
Variations:
- Crushed nuts or dried fruit can be added to the biscuit mixture for extra texture.
- A layer of whipped cream or frosting can be added on top of the cake.
Tips and tricks:
- Use a spatula to press down the biscuit mixture firmly into the cake tin.
- Chill the cake for at least 2 hours to ensure it is firm enough to slice.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Storage instructions:
- Store the cake in an airtight container in the fridge for up to 5 days.
Reheating instructions:
- The cake can be served cold or at room temperature.
Presentation ideas:
- Dust the cake with cocoa powder or icing sugar before serving.
- Top the cake with fresh berries or chopped nuts.
Garnishes:
- Fresh berries
- Chopped nuts
- Whipped cream
- Ice cream
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the biscuit mixture is too dry, add a little more melted butter to the mixture.
- If the cake is too soft, chill it for a little longer in the fridge.
Food safety advice:
- Make sure the cake is stored in an airtight container in the fridge to prevent it from going stale.
Food history:
- Ginger nut biscuits were first made in the 19th century in England.
Flavor profiles:
- Sweet
- Spicy
- Chocolatey
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Taste: Sweet, Nutty, Spicy, Buttery, Ginger, Ginger-Flavored