Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g dark chocolate
- 100 g butter
- 125 g suar, brown
- 1 packet vanilla sugar
- 3 egg (s)
- 1 pinch (s) salt
- 200 g flour
- 2 tablespoon cocoa
- 2 teaspoons cinnamon
- 0.5 teaspoon ½ gingerbread spice
- 1 pinch (s) clove powder
- 2 teaspoons, leveled baking powder
- 150 ml orange juice
- 1 tablespoon rum
- 100 g chocolate sprinkles
- 200 g almonds, round
Also:
- 1 glass raspberry jam
- Couverture
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Melt the dark chocolate in a water bath. Beat the butter, sugar and salt until frothy. Mix in the three eggs one at a time. Mix the flour, cocoa and baking powder and sieve with the spices to form the egg mixture. Mix with the orange juice and rum to a smooth batter.
- Now the ground almonds, the chocolate sprinkles and the liquid chocolate are briefly incorporated. The dough is poured into a greased springform pan and placed in the oven for about an hour.
- After baking, it should be allowed to cool before dividing it in two. Cover the bottom with raspberry jam, then put the lid back on and cover with chocolate
- Then dust with powdered sugar or cover with a chocolate icing.
- Note: This creation stays fresh for many days and tastes like a huge, filled gingerbread heart. If you like, you can sprinkle with hazelnut brittle and / or vary the jam.
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