Summary

Ingredients

• 500g flour
• 1 packet baking powder
• 2 packs gingerbread spice
• 500 g suar beet syrup
• 1 tablespoon clarified butter or lard
• 3 egg (s)
• 250 grams sugar
• 1 glass morello cherries, or more if you like
• 200 g dark chocolate couverture

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Instructions

1. Preheat the oven to 180 degrees with top and bottom heat.
2. Drain the cherries.
3. Melt the syrup with the lard in a saucepan. At the same time, stir the eggs together with the sugar until frothy. Mix the flour, baking powder and gingerbread spice in a large bowl. The syrup liquid can be added while still hot and stirred. Then fold the sugar and egg foam into the dough. You can stir again with the hand machine. The dough is now quite sticky and heavy.
4. Put everything on a baking sheet lined with baking paper and distribute nicely. Then the cherries can be spread on top as you like. For me it is always about 1.5 glasses. This ensures that there will be a few cherries in each piece of cake afterwards. It`ll be nice and fruity. Now the gingerbread comes in the oven for about 40 minutes.
5. After the gingerbread has been taken out of the oven, it can cool down briefly while the couverture is melted. Finally, cover the entire cake with the couverture.