Halloween Chocolate Gingerbread With Ghosts
An easy recipe for Halloween chocolate gingerbread with ghosts.
Ingredients
- 400 g flour
- 250 g icing sugar
- 3 tbsp cocoa powder
- 12 g baking powder
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ½ tsp ginger powder
- 2 eggs room temp
- 100 ml oil
- 500 ml semi-fat milk
- 2 tbsps FRULOVE strawberry purée
Chocolate ganache
- 200 g melted chocolate
- 100 ml warm whipping cream
- Nutwhey salted caramel
Instructions
Chocolate gingerbread
- Preheat the oven to 180°C. Prepare a baking tray (a deep one) 20 x 20 cm.
- Whisk flour, icing sugar, cocoa powder, baking powder, cinnamon powder, nutmeg, and ginger powder in a bowl.
- Add eggs, oil, milk, and strawberry purée. Mix well until everything is well combined without lumps. Pour the batter into a baking tray and bake for 25-30 minutes. Take the chocolate gingerbread out of the oven and let cool completely. If the top of the gingerbread is not even, chop off the top.
Chocolate ganache
- Melt chocolate over boiling water. In a small pot heat up a whipping cream. Whisk them together with a fork until the chocolate gets really thick. Pour the lukewarm chocolate ganache over the top.
- When the ganache gets a little thick, not completely cool, melt the Nutwhey salted caramel in a bowl. Make sure it's cool before making ghosts.
- Take a teaspoon half-full of Nutwhey salted caramel and make a ghost. Let the chocolate gingerbread cool completely.