Chocolate, Gingerbread and Berry cake

Cook Time 40 minutes + cooling and setting time

Servings 8


Alla Wolf-Tasker Gingerbread Cake:

75g plain flour

2 tsp ground ginger

2 tsp cinnamon

1 tsp bicarb

35g butter

30g brown sugar

100g golden syrup

60g milk

1 egg yolk

Dark Chocolate Mousse:

60g cream

60g milk

30g glucose

3 egg yolks

150g dark chocolate

270g cream, whipped to soft peaks

2g gold-leaf gelatin, bloomed in cold water



Blue Berries



Gold leaf / lustre dust



Preheat oven to 160°C.

Sift the flour, spices and bicarb and set aside. Melt the milk, butter, syrup and sugar before adding to the dry ingredients. Finish by whisking in the egg yolk and pour mixture into a greased baking tray.  Bake for 10-12 minutes until it comes away from the sides. Allow to cool before cutting out a circle the size of your pastry ring.

Line a pastry ring or a springform pan, minus the base, with baking paper around the sides.

For the Dark Chocolate Mousse:

Warm together the 60g cream, milk and glucose until just simmering. Meanwhile whisk together the yolks until fluffy before tempering with the milk mixture. Return to the heat and stir until mixture has just thickened. Strain onto the chocolate buttons, add the gelatine and allow to sit and melt the chocolate. Once melted, stir together and allow the mixture to cool to around 36C.

Once this temperature has been reached, fold through the soft cream and pour over the gingerbread base. Allow to set in the fridge for 4 hours or until completely set.

Decorate with the berries and gold leaf/ lustre dust.


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