Chocolate Ginger Cubes

Ingredients:

• 165g unsalted butter, room temperature, plus extra for pan
• 1 cup of premium flour + extra for the pan
• 2 tablespoons cocoa powder
• 2 tsp gingerbread seasoning
• 0.5 tsp salt
• 1 cup dark brown sugar
• 1 large egg + 2 yolks
• 0.5 cups of water
• 4 tsp ginger jam
• 0.5 cup powdered sugar
• 340 g semi-sweet chocolate, chopped
• 1/4 cup shortening
• Chopped candied ginger, for garnish

Preparation:

1. Preheat oven to 350°F (175°C). Grease a 22x32cm baking pan, line the bottom with parchment paper, and grease the parchment with butter. Dust with flour and shake out any excess. In a medium bowl, combine the flour, cocoa powder, seasoning for gingerbread and salt. In a large bowl, beat 110g of butter with the brown sugar with a mixer on low speed until the sugar is incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat for 1 minute. Reduce the mixer speed to low and add the flour mixture in two additions, alternating with the water. Knead until the dough is smooth, being careful not to overbeat (the dough may look curdled).
2. Pour the batter into the prepared pan. Bake until the cake springs back when lightly pressed, 25-35 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
3. In a large bowl, beat the remaining 4 tablespoons butter with the gingerbread using a mixer on medium-high speed until pale and fluffy, about 1 minute. Gradually beat in the powdered sugar and beat until fluffy, about 2 minutes.
4. Carefully cut the cake layer in half horizontally with a serrated knife and spread one half with the gingerbread filling. Place the other cake layer on top and cut lengthwise, then crosswise into 6 equal rows to create small cubes. Freeze the cubes until firm, about 1 hour.
5. Melt the chocolate with shortening in a heatproof bowl set over a pan of simmering water (the bowl should not touch the water) for about 5 minutes. Remove the bowl from the heat. Hold each cake cube on a fork over the bowl and spoon some chocolate over it to coat evenly. Let any excess drip off, then place the cubes on a wire rack set on a baking sheet. Garnish with ginger. Let set for 2 hours at room temperature or 30 minutes in the refrigerator.