- For the dough
- 50 grams Dark couverture chocolate
- 250 grams or 8.8 ounces, softened Butter
- 200 grams Sugar
- 1 teaspoon Baking powder
- 1 pinch Salt
- 2 teaspoons Gingerbread spice
- 4 Eggs
- 375 grams Pastry flour
- 1 tablespoon Cocoa
- 3 tablespoons coffee liqueur and rum
For the dough: Chop chocolate, place in a bowl and melt over a double boiler. Remove from heat and let cool slightly.
Beat butter until creamy. Gradually beat in sugar, vanilla, salt, gingerbread spice, eggs and chocolate. Combine flour, cocoa and baking powder, then fold into butter mixture.
Spread dough into a baking sheet lined with parchment. bake in an oven preheated to 200°C (approximately 400°F) for 45-50 minutes. Remove, release from pan and let cool.
Cut out a Christmas tree shape from the dough. Place cake on a baking sheet lined with parchment paper. Combine coffee liqueur and rum, then brush onto cake.
For the decoration: Beat egg whites until stiff and stir in sugar. Pour meringue into a piping bag with a large tip and use to decorate cake. Return cake to an oven preheated to 100°C (approximately 200°F) for about 30 minutes. Remove, let cool, dust with cocoa and sprinkle with sugar. Let set and serve.