Chocolate and Candied Orange Gingerbread

Ingredients

• 150 g Honey (Weighed in the saucepan before heating)
• 200 ml Whole milk (At room temperature)
• 100 g Brown sugar
• 2 c. à café Gingerbread spice mix (ginger, cinnamon, clove, nutmeg) (About 2 teaspoons total)
• 100 g Unsalted butter (Cut into small cubes before adding to the saucepan)
• 200 g 70% dark chocolate (Chopped into pieces to ease melting)
• 150 g Chestnut flour (or rye flour) (Choose chestnut flour for a more authentic flavor)
• 150 g All-purpose wheat flour (type T45)
• 1 c. à café Baking powder
• 80 g Candied orange zest, diced (Added after the resting period)
• 20 g Butter for the pan (To grease the pan before pouring the batter)
• 1 rouleau Plastic wrap (To wrap the cake once warm)

Instructions

1. Prepare the flavored syrup

   Weigh the honey in a saucepan, add the milk, brown sugar and spices. Whisk until smooth then bring to a boil.

   Time: PT5M

2. Incorporate butter and chocolate

   Remove the saucepan from the heat, add the butter cubes then the dark chocolate. Mix until everything is melted and smooth.

   Time: PT3M

3. Sift the flours

   In a large bowl, sift the chestnut flour (or rye), the T45 flour and the baking powder.

   Time: PT2M

4. Mix the first half of the liquid

   Pour half of the hot saucepan mixture over the sifted flours. Whisk until a homogeneous batter forms.

   Time: PT2M

5. Incorporate the remaining liquid

   Add the remaining hot mixture and whisk again until the batter is smooth and lump-free.

   Time: PT2M

6. Rest the batter

   Let the batter rest at room temperature for about 15 minutes.

   Time: PT15M

7. Add the candied orange zest

   Fold the diced candied orange zest into the rested batter and gently mix with a spatula.

   Time: PT1M

8. Prepare the pan

   Generously butter the 25 cm x 9 cm loaf pan with the reserved butter.

   Time: PT2M

9. Bake

   Pour the batter into the pan, bake in a preheated oven at 170 °C for 1 hour 15 minutes.

   Time: PT1H15M

   Temperature: 170°C

10. Post‑bake rest

    Leave the cake in the turned‑off oven for 10 minutes before unmolding onto a rack.

    Time: PT10M

11. Cooling and wrapping

    Cool the cake on the rack until warm, then wrap it tightly in plastic wrap.

    Time: PT15M

12. Maturation

    Let the cake rest for 24 hours at room temperature, wrapped, so the flavors develop.

    Time: PT0M

13. Serving

    Slice the gingerbread into medium‑sized pieces and enjoy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Honey: Maple syrup, Agave syrup
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Brown sugar: White sugar + molasses
• Instead of Gingerbread spice mix (ginger, cinnamon, clove, nutmeg): Homemade spice blend
• Instead of Unsalted butter: Margarine
• Instead of 70% dark chocolate: Milk chocolate, White chocolate
• Instead of Chestnut flour (or rye flour): Wheat flour, Rye flour
• Instead of All-purpose wheat flour (type T45): All-purpose flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Candied orange zest, diced: Fresh orange zest + sugar
• Instead of Butter for the pan: Cooking spray
• Instead of Plastic wrap: Aluminum foil

Equipment Needed

• Saucepan
• Whisk
• Mixing bowl
• Sieve or fine strainer
• Silicone spatula
• 25 cm x 9 cm loaf pan
• Oven
• Cooling rack
• Plastic wrap
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Remove the saucepan from the heat before adding butter and chocolate to avoid overheating the chocolate.
• Let the batter rest 15 minutes to achieve a moist texture.
• Bake at 170 °C for 1 h 15 min, monitor the color and internal doneness.
• Wrap the warm cake in plastic wrap to retain moisture.
• 24‑hour maturation to develop orange and chocolate flavors.

Chef Tips from the Video

• Use dark chocolate with at least 70% cocoa for an intense, less sweet flavor.
• Lightly toast the chestnut flour dry before sifting to enhance its aroma.
• Add fresh orange zest to the batter before resting to boost the citrus aroma.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps for 5 days.

Freezer: Wrap in plastic then place in a freezer bag; keeps up to 1 month.

Room temperature: At room temperature, well wrapped, for up to 2 days maximum.

Make-Ahead Tips

• The cake can be baked the day before, wrapped and stored in the refrigerator.
• After the 24‑hour rest, the gingerbread slices very easily.
• Slices can be lightly toasted before serving for extra crunch.