John Myers
Chocolate Gingerbread
The perfect chocolate gingerbread recipe with a picture and simple step-by-step instructions.
- 6 Eggs
- 160 g Soft butter
- 200 g Sugar
- 600 g Ground hazelnuts
- 200 g Chocolate shavings
- 4 drops Bitter almond flavor
- 2 cl Advocaat
- 2 cl Rum, I use 80% straw rum
- 3 tbsp Flour
- 2 tsp Baking powder
- 15 g Ginger bread spice
- Oblades 5cm, 7cm or 9cm
- Dark couverture
- Colorful sugar sprinkles
- Mix the butter, sugar and eggs in the food processor until frothy. Pour in eggnog and rum, gradually add the remaining ingredients and mix well. If the dough sticks too much, add 1 tbsp flour or more hazelnuts. Preheat the oven to 175 ° C top / bottom heat.
- I use a “GINGERBREAD BtbspL” to make the gingerbread. I uploaded several pictures. To do this, I rub some of the mixture into the recess of the bell, put the wafer on it, press it down a little and put the bell on a baking sheet lined with baking paper. Turn the head of the Glock 2x and lift it up. Then the gingerbread falls out.
- Of course you can do this without the bell with a spoon. Place the gingerbread cakes on the baking sheet with a little space between them, as they will diverge a little. Bake the gingerbread for about 20 minutes at 175 ° C. Let cool and decorate with chocolate and colored sprinkles.
- With the gingerbread bell I get 52 pieces with 7cm diameter, 95 pieces with 5cm and 30 pieces with 9 cm from the specified amount of dough.
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