The gingerbread squares from the below recipe are full of spices. These gingerbread squares are made from gingerbread cake layered with plum jam and then coated intensively in chocolate. I make these gingerbreads mainly during the holiday season.
This recipe for gingerbread squares is an easy one. Gingerbread cake is quite easy to prepare – the same can be said about the chocolate glaze. It takes some time to coat each individual square in chocolate, but we are talking about minutes, not hours.
Ingredients for gingerbread squares.
- 1,5 teaspoon of gingerbread spice
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- 1/4 teaspoon of cloves
- 1/4 teaspoon of cardamom
- 1/2 teaspoon of pink pepper
- 1/4 teaspoon of star anise
- 4 tablespoons of dark cocoa
- 1/2 teaspoon of nutmeg
- 4 eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of soda
- 250 g all-purpose flour
- 100 g sour cream (18%)
- 100 g caster sugar
- a pinch of salt
- 100 g butter
- 50 g dark chocolate
- 5 tablespoons of honey
Glaze and filling:
- 450 g thick plum jam
- 1 tablespoon of gelatine
- 1 tablespoon of water
- 200 g milk chocolate
- 300 g dark chocolate
- 150 ml whipping cream
How to make gingerbread squares.
Put eggs, sugar and salt in a bowl, then rub for a few minutes until it is fluffy and light.
Combine all spices with flour, cocoa, baking powder and baking soda. Once done, sift them.
Melt the butter and chocolate, then cool it down and mix with the honey.
Add the liquid butter and chocolate mix along with the honey and sour cream to the eggs. Stir for a while then add all the dry ingredients. Quickly mix everything. Line a rectangular baking tin with baking paper and pour the cake batter in. Transfer the tin into an oven preheated to 180 degrees Celsius and bake for 40 minutes.
Warm up the plum jam. It should be warm (not hot) when the gelatine is added to it.
Pour cold water into a small bowl, add gelatine and set aside for 10 minutes. Then heat it up, so that the gelatine can dissolve. After that, mix it with the warm jam.
Pour the cream into a pot and bring it to boil. Remove the hot cream from the heat and add the chocolate pieces. Stir until the chocolate is completely melted.
Cut the cold cake lengthwise once. Spread the plum jam on the first half and cover with the top and set it aside for a while.
Next, cut the cake into squares with the size of your preference. Coat each square in liquid chocolate and place it on a metal grid so that the excess chocolate drains off. Put the finished chocolate squares in the fridge to let the chocolate thicken slightly.
Good to know when making gingerbread square.
The baking tin that I used was 21 by 30 centimetres.
The eggs used for making the cake should be at room temperature.
If you want the chocolate glaze to be a little thicker, use only dark chocolate when preparing the glaze.
Check the cake with a stick after 35 minutes of baking to see if it is ready. Depending on the type of oven you have, the cake may need more or less time to bake.
Are you looking for Christmas sweets recipes? If so, try our recipe for Poppy roll.