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Chocolate and Ginger Santa Cakes
8 individual cakes
15-30 minutes
Easy

Rich, delectable chocolate cakes with the warmth of ginger make a great base for a friendly Santa face.

  • 125g Butter, very soft
  • 175g Lindt Excellence, 70% Cocoa, melted
  • 100g Ginger Marmalade
  • 100g Brown sugar
  • 3each Eggs, separated
  • 40g Ground almonds
  • ¼ tsp Ground ginger 
  • Little Gingerbread spice mix 
  • 40g Egg white
  • 160g Pure icing sugar, sifted
  • Little Lemon juice
  • Strawberries 
  • Marzipan for the nose
1

Preheat

The oven to 170°C

2

Gently

Melt together the butter and the chocolate.

3

Mix

Egg yolks, marmalade and the brown sugar until pale.

Add the cooled chocolate mixture.

4

Mix

In the almond meal and spice.

5

Last

Whisk the egg whites to soft peaks and gently fold into the chocolate mixture.

6

Divide

Into greased tins and bake for about 12-15 minutes.

The cake is ready when firm to touch yet still feels soft in the centre.

Cool.

7

For the icing

Combine all ingredient and whisk with an electric mixer on high speed for 5 minutes

8

To finish

Pipe the beard onto a baking paper and allow to set if you prefer the icing to set fully

To finish, pipe some icing onto the cooled cake, top with a strawberry as a hat and attach the beard and the tip on the hat.

EXCELLENCE 70% Cocoa

EXCELLENCE 70% Cocoa

Expertly crafted from the finest cocoa beans, this full-bodied chocolate is masterfully balanced, boasting deep roasted cocoa flavours, which gives away to subtle fruit undertones.