Filled spice slices

Name: Filled spice slices
Yield: 1
Ingredients: 150 g Dark chocolate; 7-10 Tbsp some + 150 g soft butter; 150 g Sugar; 4 Eggs (Gr. M); 3 TSP Gingerbread spice; 100 g Flour; 50 g Cornstarch; 2 slightly heaped Tsp baking powder; 1 glass (370 g) Blackberry Jelly; 200 g Icing sugar; 4-5 Tbsp Rum; 20 Almond kernels to decorate (with skin)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

150 g Dark chocolate
7-10 Tbsp some + 150 g soft butter
150 g Sugar
4 Eggs (Gr. M)
3 TSP Gingerbread spice
100 g Flour
50 g Cornstarch
2 slightly heaped Tsp baking powder
1 glass (370 g) Blackberry Jelly
200 g Icing sugar
4-5 Tbsp Rum
20 Almond kernels to decorate (with skin)

Directions

1
Roughly chop the chocolate and melt in a hot water bath. Pour into a mixing bowl and allow to cool. Grease a baking tray (approx. 35 x 40 cm)
2
Add 150 g butter, sugar, ##eggs## and ##gerbread spice## to the liquid chocolate. Stir everything creamy with the whisks of the hand mixer. Mix flour, starch and baking powder. Stir into the chocolate mixture
3
Spread the dough on the baking tray and smooth it down. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 20 minutes. Take out and immediately cut the cake in half crosswise. Place the cake on a cake rack on the baking tray and let it cool slightly, but not completely
4
Then carefully remove from the baking tray, because the cake is very loose and soft. Place one half of the cake on a large board. Stir the jelly until smooth and spread on top. Place the second half of the cake on top and press down gently
5
For the icing, stir icing sugar and rum until smooth. Spread the cake with it. Allow to dry briefly, then cut into pieces of approx. 5 x 7 cm and decorate each with 1 almond. Leave to dry