Summary

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

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. 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.
3. 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.
4. 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
5. Then dust with powdered sugar or cover with a chocolate icing.
6. 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.