Chocolate gingerbread with "cracks"
Such beauties, with mouth-watering cracks on the surface, are favorites in my baking collection! Very easy to prepare, and the flavor will conquer any chocoholic! Taste... mmm, insanely chocolatey!
Ingredients
- bitter chocolate - 100 g (bar)
- butter - 25 g
- chicken egg - 1 pc. (room temperature)
- granulated sugar - 20 g
- premium wheat flour - 75 g
- baking powder - 1/4 tsp
- nuts (almonds / cashews / hazelnuts, or a mixture) - 60 g
- powdered sugar (for sprinkling)
Cooking
Step 1
Break the chocolate bar into pieces, put in a container, add butter and, stirring, melt in a water bath. Beat the egg with the sugar to make a fluffy white foam.
Step 2
Combine chocolate and egg mixtures, mix well. Chop the nuts (you can use a rolling pin) and add to the mass.
Step 3
Mix sifted flour with baking powder. Pour in small portions into the chocolate mass, stirring constantly. Knead the dough until smooth, cover with cling film and refrigerate for at least 2 hours.
Step 4
After a while, take the dough out of the refrigerator. Form balls about 2.5-3 cm in diameter (too big ones will break, and small ones will dry out quickly). Roll each ball in powdered sugar. Don't worry, it won't squeak after baking.
Step 5
Preheat oven to 160 degrees. Place the balls on a baking sheet lined with baking paper. Bake the cookies for about 12-15 minutes. The crust should not be hard, but the inside of the gingerbread should remain slightly soft. But not raw, of course.
Step 6
Cool the finished gingerbread cookies, put them in a beautiful glass jar and tie a ribbon beautifully. A gift that hits the very heart, to the last chocolate crumb!