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Chocolate Gingerbread

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Chocolate Gingerbread
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
0
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Ingredients

for
90
Ingredients
100 grams
70 grams
Candied lemon (finely chopped)
175 grams
3
3 teaspoons
1 teaspoon
½ teaspoon
1 pinch
100 grams
Dark chocolate (finely grated)
4 tablespoons
300 grams
2 teaspoons
75 grams
300 grams
100 grams
also
1

Preparation steps

1.

Beat the eggs with the lemon zest until fluffy. Mix in the spices, grated chocolate, honey, lemon, nuts and the arrack. Mix together the flour and baking powder, then add it to the mixture. The dough should be soft and spreadable.

2.

Spread the dough evenly on the parchment paper-line baking sheet and bake on the center rack at 180°C (approximately 350°F) for about 20-25 minutes. Slightly warm up the jelly, then stir until smooth. While still warm, cut the gingerbread in equally sized rectangles of approximately 4x6 cm (approximately 1 1/2x2 inches) and coat thinly with the jelly. Melt both chocolates, but separately.

3.

Coat the cooled gingerbread with the melted dark chocolate. Pour the white chocolate in a freezer bag, cut off a small corner and decorate the gingerbread with thin stripes, or as desired. Allow to dry and store in a cool place, or in a tin container.