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Weiche Lebkuche Mit Tschaklett (Chocolate Gingerbread)

Author/Submitted by: Walter Brown, September, 1994
Servings: 16
Categories: Cakes / Chocolate / Desserts


2  cups  Spelt flour or whole wheat flour
1  teaspoon  Ground cinnamon
1  teaspoon  Baking soda

1/4  cup  Sunflower oil
2  ounces  Unsweetened baking chocolate
3/4  cup  Orange juice
1/2  cup  Yogurt
1/4  cup  Dark liquid honey, such as buckwheat
1  tablespoon  Grated ginger root

1. In a medium bowl, thoroughly combine all the dry ingredients.

2. On low heat, dissolve the chocolate in the oil. Then put the chocolate-oil mixture into a small bowl and add all the other wet ingredients. Mix well with an electric mixer.

3. Fold the wet ingredients into the dry, and stir until well mixed. Then put the batter into two 18 cm (7 inch), lightly oiled, pie pans or round cake tins.

4. Bake at 375F (190C) for 30 to 35 minutes, or until a toothpick inserted in the middle comes out dry. Cool on racks and then serve at room temperature.

5. ** Variations ** Before baking, sprinkle sand sugar over the top for decoration. Sand sugar is a white granular sugar, used for cookie and cake decoration, and often comes in mixed or single colors. Use ordinary white liquid honey.

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