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🍰 Chocolate-glazed gingerbread

685 kcal · 30 min · 4 servings

Ingredients

• 250 g honey
• 125 g sugar
• 1 egg
• 1 tsp cinnamon
• 0.5 tsp clove
• 0.5 lemon (organic)
• 0.5 orange (organic)
• 50 g citron
• 50 g orange peel
• 50 g hazelnuts (ground)
• 1 tbsp kirsch
• 375 g flour
• 2 tsp baking powder
• 80 ml milk
• 4 tbsp redcurrant jelly
• 100 g dark chocolate coating
• 2 tsp butter

Instructions

1. 1. Preheat the oven to 170 degrees Celsius using hot air mode.
2. 2. Line a baking tray with baking paper.
3. 3. Whisk the honey, sugar, and egg until frothy.
4. 4. Stir in the cinnamon, ground cloves, and the grated peels of the lemon and orange.
5. 5. Finely chop the candied lemon peel and candied orange peel.
6. 6. Mix the chopped fruits with the nuts and stir them into the batter.
7. 7. Stir the kirsch (cherry brandy) into the mixture.
8. 8. Mix the flour with the baking powder.
9. 9. Work the flour mixture into the batter.
10. 10. Add milk gradually and stir until the batter has a soft consistency.
11. 11. Spread the batter evenly onto the prepared tray.
12. 12. Bake the cake for 30 to 40 minutes until golden brown.
13. 13. Heat the jelly.
14. 14. Pour the hot jelly over the still-hot cake to glaze it.
15. 15. Cut the cake into slices or cubes immediately.
16. 16. Allow the pieces to cool down.
17. 17. Slowly melt the coating chocolate with the butter in a double boiler.
18. 18. Pour the melted chocolate over the individual cake pieces to glaze them.
19. 19. Let the glazed pieces dry at room temperature.
20. 20. Store the gingerbread in a tin in a cool place.

Nutrition per serving

• kcal: 685
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 105 g