Nicoletta`s Berlin Bread with Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 250 g suar (Kandisfarin)
- 2 egg (s)
- 3 egg whites
- 125 g almond (s), chopped
- 125 g rock candy (Grümmel)
- 100 g chocolate, dark, rouhly chopped
- 1 tablespoon cinnamon powder
- 1 pinch clove powder
- 1 packet baking powder
- 250 g flour
For the glaze:
- 200 g chocolate icin
- 75 g almond sticks
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven. Line a deep baking sheet with parchment paper.
- Beat the butter until foamy and stir in the rock candy. Beat eggs and egg whites until frothy. Mix the almonds, cumin, chocolate, cinnamon, cloves and baking powder together and carefully mix with the butter-sugar mixture together with the egg foam. The
- Fold in the flour and carefully knead everything with the dough hook for a few minutes.
- Spread the dough finger-thick on the baking sheet. Bake at 160 ° - 180 ° C for approx. 15 - 20 minutes. Do a chopstick test.
- Briefly toast the almond sticks in the pan and heat the chocolate icing according to the instructions. After baking, spread the chocolate icing on the hot bread with a brush and sprinkle with the almonds.
- Let cool and cut into pieces.
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