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photo: niftyrecipe.com Chocolate Gingerbread Cakes with Cracks

Chocolate Gingerbread Cakes with Cracks

Chocolate gingerbread cakes with cracks - a dream of any chocoholic. They almost consist of one dark chocolate, so it's hard to find a person who could resist them. It is easy to cooking them, so it's more for the job!

20 min
6 servings

Steps

  • 1. Butter is cut into cubes. Black chocolate is broken into small pieces. Melt the butter along with the chocolate on slow fire or pulses in the microwave.
  • 2. Whip chicken eggs with sugar with the help of a mixer for 3 minutes, so that the mass became light and airy.
  • 3. Mix sifted wheat flour, cocoa powder, small salt and baking powder in a separate dish. We connect all the ingredients together with a corolla.
  • 4. In beaten eggs with sugar pour a little cooled melted chocolate.

  • 5. Mix the dough with the mixer to make it homogeneous.
  • 6. Introduce the flour mix into the chocolate dough in portions, each time mixing the dough to homogeneity with a silicone spatula.
  • 7. As a result, the dough should turn out to be homogeneous and sufficiently thick. Cover the dishes with the food film and put it on the shelf of the fridge for 30 minutes, it can be longer. During this time, the dough will cool down, and it will be convenient to work with it.
  • 8. Then take a piece of dough and form balls from it with help of your hands of the size of a small walnut. Each ball completely rolls in sugar powder.

  • 9. Lay out all the blanks on a baking sheet covered with parchment paper. Slightly flatten each ball with the bottom of the glass.
  • 10. Put the chocolate gingerbreads in a preheated oven to 180 degrees. Bake them for 10-12 minutes. Gingerbreads should crack, but stay a little wet inside.
  • 11. Immediately remove prepared bake from the baking tray and completely cool it down. Serve with milk, coffee or tea.
  • 12. Bon appetit!


Baking

Ingredients

  • Chocolate
    175 g
  • Butter
    75 g
  • Caster sugar
    120 g
  • Egg
    2 pcs
  • Whole wheat flour
    220 g
  • Cacao
    2 tbsp
  • Dough loosener
    0.5 tsp
  • Salt
    - pinch
  • Powdered sugar
    50 g

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