Lindt Chocolate Ginger Santa Cakes
Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 3 out of 4
13 Ingredients
DECORATIONS
- 1 punnet strawberries, remove stem
- 1packets marzipan
ICING
- 40grams egg, white only
- 160grams pure icing sugar
- 1 lemon, juiced
- 125grams butter
- 175grams Lindt EXCELLENCE 70% Cocoa
- 100grams ginger marmalade
- 100grams brown sugar
- 3 eggs, separate yolk from whites into 2 separate bowls
- 40grams almond meal
- 1/4teaspoons ground ginger
- 1/4teaspoons cinnamon
Instruction tip
Tip:You can pipe the beard and moustache onto some baking paper and allow to set overnight for a hard icing ‘beard’.
Method
Step 1 of 12
Preheat the oven to 170°C
Step 2 of 12
Gently melt together the butter and the chocolate. Set aside to cool.
Step 3 of 12
Mix egg yolks, marmalade and the brown sugar until pale.
Step 4 of 12
Add the cooled chocolate mixture.
Step 5 of 12
Mix in the almond meal, ground ginger and spice.
Step 6 of 12
Last, whisk the egg whites to soft peaks and gently fold into the chocolate mixture.
Step 7 of 12
Divide into greased moulds and bake for about 12-15 minutes.
Step 8 of 12
The cake is ready when firm to touch on the edges yet still feels soft in the centre. Allow to cool.
Step 9 of 12
FOR THE ICING:
Combine all ingredients and whisk with an electric mixer on high speed for 5 minutes.
Step 10 of 12
Pipe the beard and moustache onto the cake. Roll a small piece of marzipan to create the nose and attach.
Step 11 of 12
For the hat, pipe some icing on the top of the cake, place a strawberry and gently push down to create the white rim of the hat.
Step 12 of 12
Pipe a ‘pompom’ onto the strawberry.
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