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Heat the butter, clarified butter, sugar, whole eggs, orange pulp and gingerbread spices to approximately 40°C and emulsify (blender). Sift together the baking powder and the flour. Coarsely chop the chocolate. Mix the sifted ingredients with the heated liquid, adding the chopped chocolate last. Fill the prepared (greased, covered with a sheet of baking paper) 14x8cm loaf tins. Weight: 350g of filling per tin.
Baking rules: 150°C for 50 minutes in a fan oven. Dip the cakes while they are still hot.
Boil the water, sugar and scraped vanilla beans. Coarsely chop the spices in a blender, add them to the boiling liquid and let the mixture stand. Sift the spice decoction (keep the spices, as you can reuse them), add the orange juice and mix. Dip the spice cakes in the hot base.
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