This Christmas pastry tastes like a combination of brownie and gingerbread. The taste is strongly dominated by chocolate, every chocoholic’s dream. And to top it off, the pastry is ready so quickly. No need to cut anything out, just pour the dough on the baking sheet, coat with chocolate after baking and just cut into cubes. It tastes great in a sealed container even after 3-4 weeks.
- 4 eggs
- 70g Sugar
- 200g melted butter
- 100g Flour
- 350g chocolate
- 200g ground almonds or hazelnuts
- 50g chopped walnuts
- 1 tbsp gingerbread spice
- 1 teaspoon baking powder/gingerbread powder
- 1 tbsp cocoa powder
- 150g dark chocolate icing (+50g milk chocolate for garnish, whole almonds)
- Melt the butter with the chocolate and cocoa (preferably in a stainless steel bowl over steam) and leave to cool.
- Beat the eggs with the sugar until frothy. Add the melted cooled butter and chocolate and stir in the flour and nuts. Mix well together.
- Also add the baking powder and gingerbread spices. Stir until a homogeneous dough is formed. Pour the batter onto a baking tray lined with baking paper (35x25cm) and spread evenly.
- Bake at 180C for approx. 25-30 min. Then leave to cool. For the topping, chop the chocolate finely, put it in a stainless steel bowl and place it on top of the pot.
- Spread the glaze on the cooled dough. Then cut into small cubes (1,5*1,5cm) and place 1 whole almond on each piece.
- Finally, leave to cool for 1/2 hour preferably in the refrigerator. Then store the cubes in a resealable container.