Magenbrot with chocolate icing

Total: 3 hr 5 min. | Active: 40 min.
Nutritional value / piece: 142 kcal
, Fat: 3 g
, Carbohydrate: 25 g
, Protein: 2 g


30 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


300 g brown flour
2 tsp baking powder
2 tbsp cocoa powder
180 g coarse cane sugar
1 tbsp cinnamon
1 tsp ground cloves
¼ tsp nutmeg
¼ tsp salt
1 ½ dl milk water (1/2 milk, 1/2 water)
100 g liquid acacia honey


150 g dark chocolate, finely chopped
40 g butter, cut into pieces, soft
220 g icing sugar
1 ½ tbsp cocoa powder
¼ tsp cinnamon
2 pinches ground cloves
2 pinches nutmeg
¾ dl water
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the milky water and honey, mix to form a smooth dough. Transfer the dough to a baking tray lined with baking paper. With damp hands, shape into a rectangle approx. 2 cm thick.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack, remove the baking paper, leave to cool completely. Cut into approx. 2 x 5 cm pieces.


Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth. Sieve in the icing sugar and all the other ingredients up to and including the nutmeg, add the water, stir to form a smooth icing. Dip the pieces of Magenbrot into the icing using two forks, turn until the Magenbrot is evenly coated in the icing, tap away any excess icing, leave to dry on a rack for approx. 2 hrs.

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

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