Chocolate gingerbread by AlinaAriesan. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Chocolate gingerbread

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Ingredients

45 portion(s)

Chocolate gingerbread

175 gram chocolate, 70% cocoa
75 gram Butter
120 gram sugar
2 piece egg
2 tablespoons cocoa
0,5 teaspoons baking powder
220 gram flour
1 pinch salt
30 gram Powdered Sugar

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6

3h 15min

Preparation 3h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Melt chocolate and butter

Mill the chocolate at speed 8 for 10 seconds.

Add in butter and mix together for 3 minutes/speed 2/80 degrees

Transfer the mix into a bowl and let it cool. Wash the thermomix bowl

Mix the eggs and sugar for 2 minutes/speed 5 until the mixture is getting a lighter colour.

Add in chocolate (once cooled) and mix 20 seconds/speed 4

In another bowl mix together the rest of the dry ingredients: flour, baking powder, salt and cocoa. Once mixed, add it to the rest of the ingredients in the bowl.

1 minute

, then clean the rest of the mixture from the thermomix bowl with the spatula and

again for 30 seconds.

Transfer the dough into a bowl and let it cool down in the fridge for 2 hours. After 2 hours, start making little balls. Put some powdered sugar in a bowl and transfer the balls one by one through the sugar and then put them on a pan (put some paper special for baking on the pan first).

Press the balls gently either with a spoon or with the back of a glass, but not too much. Cook in the oven for 12-15 minutes, 165 degrees Celsius. They will be soft in the middle and crunchy on the outside, with little wrinkles on top.

Accessories you need

Spatula TM5/TM6
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Tip

[size= 12.0pt; font-family: 'Times New Roman','serif'; mso-fareast-font-family: 'Times New Roman']If you want a minty scent, put 30 grams of mint and 20 grams of sugar and blend them together and then pour this on the egs and sugar mix.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.