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Chocolate and Candied Orange Gingerbread

Recipe by Chef Sylvain - Long Live Pastry!

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.

MediumFrenchServes 8

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Source Video
44m
Prep
1h 30m
Cook
16m
Cleanup
2h 30m
Total

Cost Breakdown

$14.40
Total cost
$1.80
Per serving

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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