spice slices / baking school

Name: spice slices / baking school
Cook time: 50 min
Total time: 50 min
Yield: 21
Ingredients: 150 g Dark chocolate; 150 g soft butter; 150 g Sugar; 4 Eggs (size M); 3 TSP Gingerbread spice; 100 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 1 glass (225 g) Blackberry Jelly; 175 Icing sugar; 2 TABLESPOONS Rum; 21 Almonds with skin to decorate; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 21

150 g Dark chocolate
150 g soft butter
150 g Sugar
4 Eggs (size M)
3 TSP Gingerbread spice
100 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
1 glass (225 g) Blackberry Jelly
175 Icing sugar
2 TABLESPOONS Rum
21 Almonds with skin to decorate
7-10 Tbsp Grease

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Let it cool down. Pour into a mixing bowl. Add butter, sugar, eggs and spice. Cream with the whisk of the hand mixer. Mix flour, starch and baking powder.
2
Sift into 2 portions onto the egg chocolate mixture and stir in. Put the dough on a greased baking tray and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove, place on a grid, cut the still warm cake in half crosswise. Let it cool down. Remove from the baking tray with large dough pallets. Carefully lift one half down and place on a board. Mix the jelly and spread on the cake half. Carefully place the second pastry sheet on top, press down lightly. Stir icing sugar, rum and 2 tbsp. water until smooth.
3
Remove from the baking tray with large dough pallets. Carefully lift one half down and place on a board. Mix the jelly and spread on the cake half. Carefully place the second pastry sheet on top, press down lightly. Stir icing sugar, rum and 2 tbsp. water until smooth. Spread on the cake and let it dry. Cut into pieces and decorate with almonds
4
waiting time approx. 2 hours