Chocolate & gingerbread squares

Chocolate & gingerbread squares

Total: 55 min. | Active: 20 min.
Nutritional value / piece: 296 kcal
, Fat: 10 g
, Carbohydrate: 46 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

500 g half-white flour
1 tbsp baking powder
250 g cane sugar
1 parcel gingerbread spice (20 g)
4 dl milk
4 tbsp sunflower oil
1 egg
3 tbsp red currant jelly


50 g butter
100 g dark chocolate
50 g icing sugar
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One square springform pan (approx. 24 x 24 cm), lined with baking paper.

How it's done

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Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the red currant jelly. Transfer the mixture to the prepared tin.

Place the tin in the lower half of a cold oven and bake for approx. 35 mins at 180°C. Remove from the oven, allow to cool slightly on a cooling rack.


Warm the butter in a pan, remove the pan from the heat. Chop the chocolate, add to the pan, melt. Stir in the icing sugar, stir until smooth, drizzle over the gingerbread, leave to cool. Cut the gingerbread into 16 squares.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.

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