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Chocolate Gingerbread with Roasted Cacao Nibs Whipped Cream

TCHO Roasted Nib Whipped Cream
2 cups heavy whipping cream
1/4 cup TCHO Roasted Cacao Nibs, thoroughly chopped
2 tablespoons Granulated sugar
Pinch salt

TCHO Chocolate Gingerbread
2 ounces TCHO Pro 66% Dark Chocolate Discs
1/2 cup unsalted butter
1 1/2 cups all purpose flour, plus additional for dusting the pan
1/3 cup granulated sugar
3 tablespoons cocoa powder, plus additional for dusting
3/4 teaspoons ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons fresh ginger, peeled and minced
1/3 cup dark brown sugar, firmly packed
1/3 cup dark honey, warmed
1 large egg, room temperature, lightly beaten
1/3 cup buttermilk, room temperature
confectioners sugar, for dusting 

Whipped Cream (6 hours before serving)
1. In a small saucepan over medium high heat, combine cream, TCHO Roasted Nibs, sugar and salt and bring to a gentle boil.
2. Remove from heat, cover and steep for 30 minutes.
3. Strain the cream through a fine mesh sieve and discard the nibs.
4. Cover and refrigerate for at least 5 hours (and up to 2 days).
5. When cool, whip the cream to soft peaks.

1. Preheat oven to 325o Lightly butter and flour or dust with cocoa powder in a 9 inch round cake pan.
2. Place the TCHO Pro 66% Dark Chocolate Discs and butter in a double broiler or in a large, heatproof bowl on top of a wide pan or skillet of hot water. Keep mixture on heat, stirring occasionally until chocolate melts completely and mixture is smooth.
3. When completely melted, take off heat and set aside.
4. In a medium bowl, whisk the flour, sugar, cocoa powder, allspice, baking soda, and salt until combined. Stir in minced ginger until coated and evenly distributed.  Add the brown sugar and honey to the bowl containing the cool chocolate mixture and stir until well mixed.
5. Add beaten egg and mix until blended. Mix in the buttermilk, scraping down the sides and bottom of the bowl as necessary.  Add the dry ingredients in several additions and beat until smooth.  Do not over-mix.
6. Scrape the batter into the prepared pan and spread evenly. Gently rotate the pan to settle and level the batter.
7. Bake until gingerbread is springy to the touch and a tester inserted in the center comes out with a few moist crumbs, about 40 minutes.
8. Let the gingerbread cool for about 20 minutes. Gently loosen the edges before inverting on a wire rack.
9. Dust with confectioner’s sugar. Serve warm with heaping TCHO Roasted Nib whipped cream.

Recipe Notes
Requires chill time of at least 6 hours.