Orange Chocolate Gingerbread

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line a 20cm square baking tin with parchment paper.

2. 2

   In a large bowl, whisk together flour, baking powder, salt, cinnamon, and allspice.

   Tip: Make sure to get rid of any lumps.

3. 3

   In a separate bowl, whisk together sugar, orange zest, and orange juice.

   Tip: Use a fine grater to get the best zest.

4. 4

   Add the grated ginger and mix well.

   Tip: Ginger can be quite strong, so start with a small amount and adjust to taste.

5. 5

   Add the vegetable oil and mix until well combined.

   Tip: Use a stand mixer or a hand mixer for this step.

6. 6

   Add the eggs one at a time, mixing well after each addition.

   Tip: Make sure the eggs are at room temperature for the best results.

7. 7

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

8. 8

   Add the melted chocolate to the wet ingredients and mix until well combined.

   Tip: Be careful not to overmix.

9. 9

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula to get rid of any air pockets.

10. 10

    Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

    Tip: Let the bread cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

11. 11

    Once cooled, cut into bars and serve.

    Tip: You can store the bread in an airtight container at room temperature for up to 3 days.