Christmas Spice Cake with Chocolate Topping

Christmas Spice Cake with Chocolate Topping

Christmas Spice Cake with Chocolate Topping

An aromatic spice cake with a chocolate topping ideal for a different kind of Christmas dessert tray, easy to bake and keeps for days. Learn how to make it!

November 24, 2012

Type of dish

Dietary Consideration

Season & Occasion

serves for

1

total time

1 HR 0 MIN

ingredients

Honey
250 g
sugar
125 g
Eggs
1
Cinnamon
1 tbsp
cloves
1/2 tbsp, ground
Lemon zest
1/2 tbsp, grated
Orange
1/2 tbsp, zest, grated
Lemon peel
50 g, candied
orange peel
50 g, candied
Kirshwasser
2 tbsp
Flour
375 g
Baking powder
2 tbsp
Milk
100 ml
Jam
4 tbsp, redcurrant
Dark chocolate
100 g
butter
2 tbsp

Preparation

Christmas Spice Cake Recipe with Chocolate

1. Heat the oven to 190°C (170°C in a fan oven), gas 5 and line a cookie sheet with waxed paper.

2. Mix together the honey, sugar and egg until creamy. Add the cinnamon, cloves and orange and lemon zest.

3. Add the candied peel and the nuts and stir in the kirschwasser. Add the flour and the baking powder and add enough milk to give the dough a soft texture.

4. Spread the dough evenly over the cookie sheet and bake for 30-40 minutes until golden brown.

5. Heat the jam and spread it over the still warm cake. Then immediately cut the cake into slices and let cool.

6. Melt the couverture and the butter in a bain marie and glaze the individual pieces.

7. Allow to dry before serving. Store in a container in the fridge.

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