This Christmas season, elevate your festive celebrations with Tea Drop’s Limited Edition Gingerbread Hot Chocolate—a rich, decadent ingredient infused with notes of cinnamon, ginger, and a subtle sweetness. Blended with the finest West African cocoa powder, Australian cane sugar, and fresh ground spices, this powder combines the classic warmth of chocolate with the spicy essence of ginger, transporting you to that cosy, nostalgic place in your memory.

To help you make the most of this deliciously festive treat, we’ve partnered with Elise Pulbrook, a MasterChef Season 13 semi-finalist and cookbook curator, who  specialises in weddings, private events, and all other culinary services. Elise has shared her new recipe for a Flourless Chocolate Gingerbread Loaf. This gluten-free cake is perfect for Christmas, offering a rich and indulgent flavour with a hint of spice.

Flourless Chocolate Gingerbread Loaf by Elise Pulbrook

Serves: 12 | Prep time: 15 minutes | Baking time: 30-40 minutes

This Flourless Chocolate Gingerbread Loaf, created by Elise, blends rich dark chocolate with the festive, warming spices of gingerbread, making it the ideal dessert for your Christmas gatherings. By using Tea Drop’s Gingerbread Hot Chocolate Powder as a key ingredient, Elise has crafted a loaf that is both delicious and beautifully spiced, perfect for anyone looking for a gluten-free treat to celebrate the season.

Ingredients:

• 200g brown sugar
• 4 eggs
• 100g 70% dark chocolate (chopped or buttons)
• 150ml extra virgin olive oil
• 60g Tea Drop Gingerbread Hot Chocolate Powder, plus extra for dusting
• 200ml boiling water
• 2 tsp vanilla bean paste
• 1 tsp salt
• 330g natural almond meal (skin on)
• 1 tsp bicarb soda
• 1 tsp baking powder

Method:

1. Preheat the Oven: Set your oven to 180°C (160°C fan forced) and line a loaf tin.

2. Melt the Chocolate: Place the chocolate in a heatproof bowl over barely simmering water until melted.

3. Whisk the Eggs and Sugar: Using a stand mixer with the paddle attachment, whisk the eggs and sugar for about 4 minutes on medium speed until light in colour and fluffy in texture. With the mixer running, gradually drizzle in 100g of olive oil, continuing to mix until emulsified.

4. Prepare the Wet Ingredients: Remove the melted chocolate from the heat and stir in the remaining 50g of olive oil, Tea Drop Gingerbread Hot Chocolate Powder, vanilla, salt, and boiling water. Add the water gradually to avoid shocking the chocolate mixture. Once cool enough to touch, pour the chocolate mixture into the egg mixture while the stand mixer is running on low.

5. Fold in Dry Ingredients: Turn off the mixer and fold in the almond meal, bicarb soda, and baking powder.

6. Bake the Loaf: Pour the batter into the loaf tin and bake for 30 to 40 minutes, or until a skewer inserted into the centre comes out clean.

7. Dust and Serve: Once baked, dust the loaf with additional Tea Drop Gingerbread Hot Chocolate Powder for an extra festive touch. Serve sliced with ice cream, cream, or seasonal berries for a perfect Christmas dessert.

     

This Flourless Chocolate Gingerbread Loaf is an indulgent Christmas treat, combining the richness of dark chocolate with the spicy, festive warmth of gingerbread. Perfect for those who are looking for a gluten-free dessert, it will be a standout addition to any Christmas occasion.

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