Warm Gingerbread with Chocolate Sauce


Rating: 3.75 / 5.00 (32 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

Ingredients:















For the garnish:






For the chocolate sauce:




Instructions:

For the warm gingerbread, cream butter, powdered sugar, yolks and gingerbread spice until fluffy. Beat egg whites with granulated sugar until stiff and fold in. Melt in the remaining ingredients (gently mix in).

Butter a loin pan and sprinkle with sugar. Pour in the mixture and bake in a preheated oven at 170 °C for about 50 minutes.

In the meantime, reduce the temperature to 160 °C if necessary. Then turn out of the pan and moisten slightly with Cointreau.

Divide into portions about 3 cm thick, arrange and pour over the prepared chocolate sauce. Pipe strips of sour cream over the top and sprinkle with coarsely chopped pistachio nuts. Whip the cream until stiff and pipe rosettes on top. Garnish with cranberries.

For the chocolate sauce, boil the chocolate broken into pieces together with whipped cream and stir well.

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