Berliner Brot

Ingredients

• 50 g dark chocolate (min 70% cocoa)
• 2 Eggs
• 150 g whole cane sugar
• 0.5 Vanilla pod
• 1 tsp gingerbread spice
• 50 g apple syrup (or beetroot syrup)
• 250 g spelt flour Type 1050
• 0.5 packet Baking powder
• 100 g almonds

Instructions

1. 1.

   Melt the chocolate and beat the eggs with a hand mixer on high speed until frothy.

2. 2.

   Split the vanilla pod lengthwise, scrape out the seeds with a knife. Mix with whole cane sugar and gingerbread spice, add to the eggs and beat for another 2 minutes until frothy. Stir in the slightly cooled melted chocolate and apple syrup.

3. 3.

   Sift the flour with baking powder into the egg mixture and fold in. Then add the almonds.

4. 4.

   Spread the batter evenly on a parchment-lined baking sheet and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20 minutes.

5. 5.

   Remove from the oven, let cool, cut into pieces and serve.