Homemade chocolate gingerbread

Step-by-step cooking

1. Step 1:

   

   Measure out all the necessary ingredients for gingerbread. For this recipe, bitter chocolate with a cocoa content of more than 70% is used. If you use chocolate with a lower percentage of cocoa and sweeter, then reduce the amount of sugar by 30-40 g.

2. Step 2:

   

   Break the chocolate into pieces. In a saucepan with a thick bottom, put the chocolate and butter broken into pieces.

3. Step 3:

   

   Heat the mass over low heat until the chocolate and butter are completely dissolved. Cool the mixture to room temperature.

4. Step 4:

   

   Combine eggs with sugar and beat with a mixer to a fluffy airy foam.

5. Step 5:

   

   Pour the cooled chocolate mixture into the beaten eggs and mix again with a mixer.

6. Step 6:

   

   Sift flour with cocoa, baking powder and salt directly into the dough.

8. Step 7:

   

   Knead a smooth elastic dough. At first, the dough will stick to your hands, but as you knead it, it will become less sticky and more elastic. As a result, an even ball can be formed from the dough.

9. Step 8:

   

   Put the resulting ball of dough in a bag or wrap in plastic wrap and put it in the freezer for 20 minutes. It is not necessary to keep the dough in the freezer longer, so it will freeze too much and become too tight. We just need to cool the dough so that it retains plasticity, but does not spread out during baking and does not lose its shape.

10. Step 9:

    

    Divide the cooled dough into 12-14 identical parts and form semicircular gingerbread out of them. During the baking process, thanks to the baking powder, the gingerbread will increase in size and round off, acquiring the desired shape.

11. Step 10:

    

    Pour the powdered sugar into a flat bowl and roll the formed gingerbread in it.

12. Step 11:

    

    Put the gingerbread on a baking sheet lined with parchment and put it in a preheated 180 ° C oven. Bake the gingerbread for about 10 minutes. The exact baking time depends on the characteristics of your oven. It is important not to over-dry the gingerbread, and also not to let them burn from the bottom. The dough is brought to readiness quickly enough, so you should not throw the oven for a long time. It is worth overexposing the gingerbread, and they will either dry out or burn.

13. Step 12:

    

    Transfer the finished gingerbread to a plate and cool. If desired, you can sprinkle them with powdered sugar again, as part of the powder melts during baking. Bon appetit!