Gingerbread chocolate homemade
Cooking time80 min
Cook the carrots and make sure they are tastier than store-purchased! No store-bought pastries can't compare with homemade. This applies not only to pies and cakes, and even little cakes. So, a little bit of effort, you can easily get a soft crumbly cakes with a rich chocolate taste and aroma.
Be prepared for the fact that the flour may require more or less than indicated in the recipe. Focuses not on the amount of flour, and desired dough consistency.
Keep in mind that ovens are different. Temperature and cooking times may differ from those listed in the recipe.
Measure all the ingredients for the gingerbread. For this recipe, use dark chocolate with a cocoa content of over 70 %. If you use chocolate with a lower cocoa percentage and more sweet, decrease the amount of sugar 30-40 g.
Chocolate smash into pieces. In a saucepan with a thick bottom put broken pieces of chocolate and butter.
Warm the mass over low heat until complete dissolution of chocolate and butter. The mixture cool to room temperature.
Connect the eggs with sugar and beat with a mixer until fluffy airy foam.
Pour chilled chocolate mixture into the beaten eggs and mix again with mixer.
Sift flour with cocoa, baking powder, and salt directly into the dough.
Knead smooth elastic dough. At first the dough will stick to hands, but as kneading it will become less sticky and more elastic. In the end of the test, you will form a smooth ball.
The resulting ball of dough put it in a bag or wrap in plastic wrap and place in the freezer for 20 minutes. To keep the dough in the freezer is not necessary, so it is too freeze and become too tight. We just need to chill the dough, so that it retains plasticity, but did not spread during the baking process and not lose shape.
Chilled divide the dough into 12-14 equal parts and make a semi-circular cakes. In the process of baking due to the baking powder, the cakes will increase in size and rounded, by purchasing the desired shape.
Powdered sugar pour into a flat bowl and roll it formed cakes.
Put gingerbread on the laid parchment baking sheet and place in preheated 180u00b0C oven. Bake the gingerbread for about 10 minutes. The exact time of baking depends on your oven. It is important not to overdry the cakes and not let them burn on the bottom. The dough is fairly quickly brought to readiness, so do not long to leave the oven. Is to overdo the carrots, and they either get too dry or burn.
Finished cakes put on a plate and refrigerate. If you wish, you can again sprinkle them with powdered sugar, as part of the powder melts during the baking process. Bon appetit!