Ingredients
For 1 baking tray
For the sponge base
250g
QimiQ Sauce Base, room temperature
150g
Butter
250g
Sugar
5
Egg(s)
1package
Vanilla sugar
200g
Dark chocolate (40-60 % cocoa), melted
250g
AP Flour
1tbsp
Baking powder
1tbsp
Gingerbread spice
1small pinch(es)
Ginger powder
For the cream
250g
QimiQ Whip, chilled
250g
QimiQ Classic, chilled
200g
White chocolate, melted
250ml
Whipping cream 36% fat
1pcs
Orange(s), juice and finely grated zest
Pistachios, chopped, to decorate
Preparation
- Preheat the oven to 320 °F (conventional oven).
- For the sponge base: whisk the unchilled QimiQ Classic smooth.
- Whisk the butter, sugar, egg and vanilla sugar until fluffy. Carefully add the melted chocolate and then the QimiQ. Mix the flour, baking powder, gingerbread spice and ginger powder together and fold into the QimiQ mixture.
- Pour the mixture into a square baking tin lined with baking paper and bake in the hot oven for approx. 30 minutes.
- For the cream: whisk the unchilled QimiQ Classic smooth. Add the melted chocolate and mix well. Fold in the whipped cream and orange zest.
- Slice the sponge base into two layers and sandwich together with half of the cream. Use the remaining cream to decorate.
- Chill for approx. 4 hours.
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