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Chocolate & gingerbread squares
20 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 296
  • Fat about 10g
  • Carbohydrates about 46g
  • Protein about 5g
This is needed
This is needed for 16 piece
Cake mixture
  • 1 tbsp baking powder
  • 500 g half-white flour
  • 250 g cane sugar
  • 1 parcel gingerbread spice (20 g)
  • 4 dl milk
  • 4 tbsp sunflower oil
  • 3 tbsp red currant jelly
  • 1 eggs
Glaze/decoration
  • 100 g dark chocolate
  • 50 g butter
  • 50 g icing sugar
Tools
  • One square springform pan (approx. 24 x 24 cm), lined with baking paper.
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And that's how it's done
And that's how it's done
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the red currant jelly. Transfer the mixture to the prepared tin. Place the tin in the lower half of a cold oven and bake for approx. 35 mins at 180°C. Remove from the oven, allow to cool slightly on a cooling rack.
Glaze/decoration
Warm the butter in a pan, remove the pan from the heat. Chop the chocolate, add to the pan, melt. Stir in the icing sugar, stir until smooth, drizzle over the gingerbread, leave to cool. Cut the gingerbread into 16 squares.