Elisen gingerbread
Chocolate-nut bars
Difficulty
Easy 👌20
min.
Preparation
30
min.
Baking
0
min.
Resting
Ingredients
| 325 g | butter |
| 225 g | sugar |
| 9 | eggs |
| 325 g | chocolate shavings |
| 325 g | ground almonds |
| 150 g | flour |
| 2 tsp | cinnamon |
| 200 g | dark chocolate |
| 150 g | chopped hazelnuts |
| 3 tbsp | rum (optional) |
Metric
Imperial
How-To Videos
Utensils
- oven
- large bowl
- hand mixer with beaters
- baking sheet
- baking parchment
- rubber spatula
- pot
- heatproof bowl
- cutting board
- knife
Nutrition per serving
Cal
124
124
Protein
3 g
3 g
Fat
9 g
9 g
Carb
7 g
7 g
Step 1/4
- 325 g butter
- 225 g sugar
- 9 eggs
- oven
- large bowl
- hand mixer with beaters
Pre-heat oven to 160°C/325°F. Beat butter and sugar in stand mixer before adding eggs one by one.
Step 2/4
- 325 g chocolate shavings
- 325 g ground almonds
- 150 g flour
- 2 tsp cinnamon
- 3 tbsp rum
- baking sheet
- baking parchment
- large bowl
- rubber spatula
In a large bowl, mix chocolate shavings, ground almonds, flour, and cinnamon. Mix the flour mix, along with the rum, into the butter-sugar mix. Transfer to a parchment-lined baking sheet. Bake at 160°C/325°F for approx. 25 min.
Step 3/4
- 200 g dark chocolate
- pot
- heatproof bowl
While the bars cool, melt chocolate in a heatproof bowl set over a pot filled with simmering water.
Step 4/4
- 150 g chopped hazelnuts
- cutting board
- knife
Spread melted chocolate over the cooled bars. Sprinkle the chopped nuts on top. Leave to dry for approx. 30 min. and cut into rectangles for serving. Enjoy!
in Berlin