Chocolate Linzer

For 24 pieces
  • 75 g dark chocolate couverture
  • 2 EL Strawberry jam
  • 375 g flour
  • 50 g Cocoa powder
  • 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
  • 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

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