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Chocolate and Candied Orange Gingerbread
A moist gingerbread cake with dark chocolate, highlighted by candied orange zest and warm spices. After a slow bake at 170 °C, the cake rests for 24 h so the flavors fully develop. Ideal for a snack or coffee break.
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Critical Success Points
- • 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.
Safety Warnings
- • The hot mixture can cause burns; handle the saucepan with kitchen gloves.
- • Melted chocolate is very hot; avoid any skin contact.
- • The oven reaches 170 °C; use oven mitts when inserting and removing the pan.
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