Chocolate Linzer
- 75 g dark chocolate couverture li>
- 2 EL Strawberry jam
- 375 g flour
- 50 g Cocoa powder li>
- 1 TL baking powder
- 150 g ground almond kernels with skin
- 200 g Butter
- 2 Eggs (size M)
- 125 g Icing sugar
- 1/2 TL Cinnamon
- 1 knife tip ground cloves
- 400 g jellied lingonberries
- span> Flour
- fat
- cling film
60 minutes
easy
- 1.
- Coarsely chop the couverture and melt in a bowl over a warm water bath. Place on a marble plate or a straight baking sheet, smooth out and refrigerate. Warm the jam slightly and strain it through a sieve. Knead flour, cocoa, baking powder, almonds, butter, eggs, powdered sugar, cinnamon and cloves first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in cling film and refrigerate for about 1 hour. Roll out 2/3 of the dough on a greased baking sheet (32 x 39 cm). Stir the jam and cranberries until smooth and spread on top. Roll out the remaining dough thinly on a floured work surface. Using a pastry cutter, cut into strips approx. 1 cm wide. Lay strips approx. 1.5 cm apart diagonally as a grid over the cranberries. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 35 minutes. Using a spatula, scrape the chocolate shavings from the tray and put in the fridge. Let the cake cool down and decorate with chocolate chips before serving
- 2.
- Wait 1 1/2 hours. Photo: Först, Food & Foto, Hamburg
1 piece approx:
- 240 kcal
- 1000 kJ
- 4 g protein
- 12 g fat
- 28 g carbohydrates li>
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