Gingerbread Diamond Cakes with Chocolate
Ingredients
- For the gingerbread
- Gingerbread
- 250 grams honey
- 250 grams brown sugar
- 150 grams butter
- 100 grams ground almonds
- 400 grams Pastry flour
- 1 tsp cinnamon
- 1 pinch ground cloves
- 1 pinch ground Cardamom
- 1 pinch ground Mace
- 1 pinch allspice
- ½ lemon (zest)
- 1 Tbsp Cocoa
- 1 egg
- 1 tsp potatoes
- 2 Tbsps Rum (or water)
- Couverture
- For garnish
- Fat
- Parchment paper (for the baking sheet)
- Pastry flour (for dusting)
- 200 grams Milk chocolate couveture (or dark)
Preparation steps
For the gingerbread: Combine the honey, sugar and butter in a pot. Simmer on the stove until the sugar is dissolved. Place in a large mixing bowl and allow to cool.
Stir the almonds, 400 grams (approximately 2 cups) of flour, cinnamon, cloves, cardamom, nutmeg, allspice, lemon zest, cocoa powder and egg to the honey mixture. In a bowl, stir the baking soda with the rum until dissolved. Knead the rum mixture into the almond mixture on the highest setting of a hand mixture until no longer sticky. Add flour if necessary. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F). Grease a baking sheet or line with parchment paper. Divide the dough in half and roll to 1 cm (approximately 1/4 inch) thick. Place on the baking sheet and bake on the middle rack for 25 minutes.
For garnish: Chop the chocolate and place in a bowl. Melt over a pot of simmering water until smooth. Brush on top of the warm gingerbread.
Allow the gingerbread to cool slightly. Cut into large 6 cm (approximately 2 1/4 inch) diamonds. Remove to a wire rack and allow to cool completely.
