Millionaire’s Gingerbread

Millionaire’s Gingerbread

Author: Tina Bester
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8-10 servings
Category: Baking

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Description

This Millionaire gingerbread has the perfect balance of spicy ginger flavour, sweet caramel and bitter chocolate.

Ingredients

Gingerbread

125 g butter, softened
120 g brown treacle sugar
⅔ C (160 ml) maple syrup
1 Tbsp (15 ml) fresh ginger, finely grated
325 g flour, sifted
1 tsp (5 ml) bicarbonate of soda

Caramel

1 tin condensed milk
85 g brown treacle sugar
90 g butter
2 Tbsp (30 ml) maple syrup
Pinch of salt
1 tsp (5 ml) vanilla extract

Chocolate Topping

200 g dark chocolate, finely chopped
½ C (125 ml) cream
2 tsp (10 ml) butter

To Decorate

Sheet of gold leaf or gold dust

Instructions

Gingerbread
Preheat the oven to 180 ºC.

Place the butter and sugar into a mixing bowl and beat well. Add the maple syrup and the fresh ginger and mix well.

Sift the flour and bicarbonate of soda together and add to the butter and sugar mixture.

Knead the dough lightly on a floured surface. Press the dough into a 10 x 28 cm rectangular, loose-bottomed tart tin. Bake for 12-15 minutes, turning the tin around half way through the cooking time.

The dough will puff up slightly; gently press it down with the back of a spoon.

Caramel
Whisk the condensed milk, brown sugar, butter, maple syrup and salt together in a saucepan and cook over medium heat until the sugar dissolves, the butter melts and the mixture comes to the boil. Stirring constantly, cook the mixture until it reaches 110 ºC. Whisk in the vanilla extract and pour the caramel over the prepared gingerbread. Allow to cool completely.

Chocolate Topping
Place the chocolate into a glass bowl and set aside.

Bring the cream and butter to a soft boil over medium heat and pour this heated mixture over the chocolate. Allow to stand for 5 minutes to melt the chocolate and then whisk together.
Pour the chocolate over the caramel and allow to set.

To Decorate
Decorate the top of the tart with golf leaf, or a dusting of edible gold dust. Remove from the tin, slice and serve.