recipe:gingerbread cake tiramisu with kahlua choc sabayon sauce and peach ginger salsa

I had a bunch of DMs from my twitter account this afternoon asking for the recipe for this.

Except for the baking end, I tend not to measure anything anymore, its all approximate and to taste.

Gingerbread cake, makes 2 8X8 pans

Ingredients:

  • 16 oz./1 cup butter, melted/cooled
  • 1 cup sugar
  • 2 large eggs
  • 5 cups AP flour
  • 3 tea. baking soda
  • 2 tea. cinnamon
  • 2 tea. ginger
  • 1 tea. cloves
  • 1 tea. kosher salt
  • 2 cup molasses, light
  • 2 cup hot water

Method:

  1. Preheat oven to 350 degrees
  2. Spray 2 8-by-8-inch metal pans with cooking spray or grease lightly, if you use glass pans decrease the oven temp by 25 degrees
  3. Mix the melted and slightly cooled butter, sugar and egg and set aside.
  4. In a large bowl, sift the dry ingredients.
  5. Combine the molasses and hot water and whisk to combine.
  6. Add flour mixture to butter-sugar mixture alternately with the molasses mixture and whisk to combine.
  7. Pour finished batter into the pans and bake 50 to 60 minutes or until toothpick comes out dry.
  8. Cool in the pan 5 minutes.
  9. Turn out onto a rack to cool, cut into squares to the size of your dishes

Chocolate Kahlua Sabayon

  1. Whisk together 10 egg yolks plus 2 tea water and approx. 14 oz. Kahlua
  2. cook till au ruban, I whisk in a metal bowl over direct flame, some people may prefer to use a double boiler if they are not comfy controlling the temp.
  3. Cool slightly and incorporate approx. 20 oz. chocolate melted with 6 oz. butter, I used Valrhona dark chips
  4. Let sauce cool in the fridge.

Peach ginger salsa

Approximates for ingredients

  • 12 ripe peaches, diced
  • 2 tble fresh fine chopped ginger
  • 1/2 bunch fresh mint fine chopped
  • 4 oz. agave nectar
  • 3 tea. Lime juice
  • 4 tea. Dark rum
  • 1 tea kosher salt

Let the peach mixture marinate in the fridge covered for several hours before serving.

To serve, layer the gingerbread cake and the sabayon sauce and top with the peach salsa.

Whipped cream and chocolate shavings optional.

This made about 12 (huge) portions of tiramisu, I had some peach salsa left over but that got eaten as well, I don’t know how well this recipe will stand up overnight or for any length of time as it got eaten that night and given to neighbors, if anyone uses this, please let me know how it stands up. Thanks.

About Chef Forfeng

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