Name: Chocolate Gingerbread
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 15 Portionen
Ingredients: 2 Stück Egg whites; 1 Prise Salt; 160 g Powdered sugar; 100 g Ground almonds; 50 g Grated dark chocolate; 50 g Raisins; 50 g Dates; 50 g Cornstarch; Round, large wafers (0 70 mm); 200 g Dark chocolate couverture; White chocolate glaze (ready-made product)

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Description

This Thermomix® recipe for chocolate gingerbread is a festive finger food made from egg whites, almonds, dark chocolate, and dates. Preparing the cookies takes about 60 minutes and yields 15 servings. Ideal for the Christmas season and as a sweet treat for dessert. Suitable for lovers of chocolate and nutty flavors. The recipe is optimized for use with Wundermix MilkiMizer and Meistermix Patix.

Ingredients (11 ingredients)

Preparation (11 steps)

Whisk egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5, 30 sec/Speed 3.5

Place egg whites and salt in the mixing bowl and whisk with the butterfly attachment for 3 min./speed 3.5 until stiff. Slowly add the sifted powdered sugar and whisk for another 30 sec./speed 3.5 until thick and frothy.

3 min

Prepare dough

Add almonds, grated dark chocolate, raisins, and finely chopped dates to the frothy mixture in the mixing bowl. Sift cornstarch over it and carefully fold in with the spatula. Insert Patix dough knife.

Knead dough

Thermomix® Setting

2 min/Kneading speed

Knead the dough with the Patix dough knife for 2 min./kneading setting to obtain a uniform structure.

2 min

Spread dough on wafers

Spread the dough about 1 cm thick on the baking wafers and place on a baking sheet.

Bake gingerbread

Bake in a preheated oven at 160-170 °C for 15-20 minutes, remove, and let cool on a wire rack.

Melt dark chocolate couverture

Thermomix® Setting

5 min/122°F/Speed 1 122°F

Grate dark chocolate couverture and place in the mixing bowl. Add 500 ml water to the mixing bowl, insert simmering basket, and place the dark chocolate couverture in it. Melt for 5 min./50°C/speed 1.

5 min

Coat gingerbread

Coat the gingerbread with the melted dark chocolate couverture.

Prepare MilkiMizer

Add 100 ml milk to the mixing bowl and attach the MilkiMizer.

Prepare white chocolate glaze

Thermomix® Setting

2 min/122°F/Speed 3.5 122°F

Prepare the white chocolate glaze according to the package instructions and add to the mixing bowl. Stir with the MilkiMizer for 2 min./50°C/speed 3.5.

2 min

Decorate gingerbread

Fill the white chocolate glaze into a piping bag and pipe patterns onto the chocolate gingerbread.

Dry and store

Let the glaze dry completely and store the chocolate gingerbread in a cookie tin until ready to eat. To prevent the chocolate gingerbread from sticking together, place parchment paper between each layer.