Ruby Chocolate Gingerbread

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   Whisk together the flour, gingerbread spice mix, and salt in a medium bowl.

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, cream together the butter and brown sugar until light and fluffy.

   Tip: Use an electric mixer for best results.

4. 4

   Beat in the eggs one at a time, followed by the milk.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Gradually mix in the dry ingredients until just combined.

   Tip: Avoid overmixing, as this can lead to tough gingerbread.

6. 6

   Fold in the chopped crystallized ginger and ruby chocolate chips.

   Tip: Be gentle to preserve the texture of the chocolate.

7. 7

   Pour the batter into a greased and floured 20cm round cake pan.

   Tip: Use a non-stick pan or line the bottom with parchment paper for easy removal.

8. 8

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Check the gingerbread frequently to avoid overcooking.

9. 9

   Allow the gingerbread to cool in the pan for 5 minutes before transferring it to a wire rack.

   Tip: Let the gingerbread cool completely before glazing.

10. 10

    Drizzle the ruby chocolate glaze over the cooled gingerbread.

    Tip: Use a piping bag or a spatula to create a decorative border.

11. 11

    Dust the gingerbread with confectioners' sugar and sprinkle with fleur de sel.

    Tip: This adds a touch of elegance to the finished dessert.