Chocolate gingerbread
10 servings
150 minutes
Chocolate gingerbread is a true embodiment of coziness and sweet delight. Its roots go back to Russian culinary tradition, where gingerbread has delighted guests for centuries with its aroma and rich flavor. These delicate treats are slightly crispy on the outside and soft on the inside, surprising with a rich chocolate taste enhanced by cocoa powder and subtle notes of butter. They pair wonderfully with a cup of hot tea or coffee, creating an atmosphere of warm home comfort. The white powdered sugar gives them a festive look, while the light crispy crust makes them irresistible. These gingerbreads are the perfect choice for cozy winter evenings, friendly gatherings, or just moments of sweet pleasure.
1
Melt chocolate and butter in a water bath.
- Chocolate: 180 g
- Butter: 75 g
2
While the chocolate mixture cools, we beat the eggs with sugar until thickened.
- Chicken egg: 2 pieces
- Sugar: 120 g
3
Mix flour, cocoa, salt, and baking powder separately for uniformity.
- Wheat flour: 220 g
- Cocoa powder: 2 tablespoons
- Salt: pinch
- Baking powder: 0.5 teaspoon
4
When the chocolate cools down, we add it to the egg mixture and stir.
- Chocolate: 180 g
5
Now we add flour to this mixture (with all the ingredients, see step 3). And mix well. The dough will be thick, so don't be afraid.
- Wheat flour: 220 g
6
We put the dough in the refrigerator for 2 hours.
7
2 hours have passed... you turn on the oven to 180 degrees.
8
Meanwhile, lay baking paper on the baking tray. In a deep bowl, add 3 tablespoons of powdered sugar.
- Powdered sugar: to taste
9
Use a tablespoon to take the dough, roll it into a ball with your hands, and coat it in powdered sugar. Do this for all the dough. Leave space between the balls, as they will spread a little.
- Powdered sugar: to taste
10
Place in the oven for 15 minutes. The gingerbreads will spread a bit, rise, and crack.