Gingerbread a la Maca

This is a great recipe for gingerbread according to the recipe of my friend Marina, who made them in her own way :) I was encouraged by her footsteps… and voila!

Preparation steps

Turn the oven to 200C to heat.
Mix the flour, sugar, gingerbread spice, baking powder and 3 tablespoons of oil in one bowl.
Melt 100g of chocolate in the milk and mix it all together into the flour and other ingredients.
Stir with a whisk until you get a smooth mixture (no mixer needed).
Pour everything into a 20 × 40 baking pan and place in a preheated oven for 20-30 minutes. Make sure the dough is done with a toothpick, if no trace remains it is over.
After it is baked, leave it to cool for about 15 minutes. Cut the biscuit lengthwise to get 2 equal parts (you can do this with a thread, being careful not to break the biscuit).
Mix the jam with the rum and coat the bottom of the biscuit, cover with the other part of the biscuit.
Melt the icing chocolate in a little milk, and pour the cake evenly. Cut into small dried fruits (eg apricots) and sprinkle over the icing. Leave the cake to cool in the fridge for approx. 2h before serving.

Serving

These aromatic gingerbreads differ from the standard recipes for "dry" gingerbread, they are juicy and filling, and when baking the whole house spreads an enchanting smell. I think these are enough arguments to try this recipe :)

Ingredients

Dough

2 and a half cupsflour
1 and a half cupssugar
1 tbspbaking powder
3 tbspoils
1 and a half cupsmilk
100 gcooking chocolate
2 tbspgingerbread spice (Kotanyi)

Stuffing

marmalade or jam (flavors and quantities as desired)
2-3 tbsprum for cakes

Glaze

100 gcooking chocolate
about 1 dclmilk
finely chopped dried fruit for garnish or colorful crumbs

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