Chocolate Linzer

Name: Chocolate Linzer
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 75 g Dark chocolate coating; 2 TABLESPOONS Strawberry jam; 375 g Flour; 50 g Cocoa powder; 1 TEASPOON Baking Powder; 150 g ground almond kernels with skin; 200 g Butter; 2 Eggs (size M); 125 g Icing sugar; 1/2 TEASPOON Cinnamon; 1 knife tip ground cloves; 400 g gelled cranberries; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

75 g Dark chocolate coating
2 TABLESPOONS Strawberry jam
375 g Flour
50 g Cocoa powder
1 TEASPOON Baking Powder
150 g ground almond kernels with skin
200 g Butter
2 Eggs (size M)
125 g Icing sugar
1/2 TEASPOON Cinnamon
1 knife tip ground cloves
400 g gelled cranberries
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Place on a marble slab or straight baking tray, smooth down and put in a cool place. Warm the jam slightly and pass through a sieve. Knead flour, cocoa, baking powder, almonds, butter, eggs, icing sugar, cinnamon and cloves first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in cling film and chill for approx. 1 hour. Roll out 2/3 of the dough on a greased baking tray (32 x 39 cm). Stir jam and cranberries until smooth and spread on top.
2
Roll out the remaining dough thinly on a floured work surface. Cut into strips of approx. 1 cm width using a dough wheel. Place strips diagonally as a grid over the cranberries at a distance of approx. 1.5 cm. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Use a spatula to scrape chocolate shavings from the baking tray and chill. Let the cake cool down and decorate with chocolate shavings before serving