Piernik (Polish Gingerbread)

Method

1. 01

   Heat the oven to 325°F (165°C). Line a deep 8-inch round cake pan with parchment. Heat butter, brown sugar and 3/4 cup honey over medium-low heat for 5 minutes until melted. Cool for 20 minutes until lukewarm.

2. 02

   Whisk flour, baking powder, salt, ground ginger, ground cinnamon, ground cloves, ground nutmeg and black pepper together. Beat eggs into the cooled honey mixture, then fold into the dry ingredients until no flour remains.

3. 03

   Scrape into the pan and bake for 55 minutes until a skewer comes out clean. Cool in the pan for 20 minutes, then turn onto a rack and cool for 60 minutes until cold throughout.

4. 04

   Slice horizontally into 3 layers with a serrated knife. Spread half the plum jam on each of the bottom two layers, then stack on a rack set over a tray.

5. 05

   Heat heavy cream, dark chocolate and the remaining honey over low heat for 5 minutes, stirring until smooth. Cool for 10 minutes until slightly thickened, then pour over the cake. Refrigerate for 20 minutes to set the glaze.