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Cakey gingerbread hearts

Servings: 12


  • 250 ml milk
  • 60 g honey
  • <550 g all-purpose flour
  • 150 g almonds (ground)
  • 15 g baking powder
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon (ground)
  • 1 tsp ginger (ground)
  • ½ tsp clove (ground)
  • ½ tsp nutmeg (ground) 
  • 150 g butter (soft)
  • 120 g brown sugar
  • 3 eggs
  • 150 g chocolate
  • 100 ml heavy cream
  • salt
  • butter for greasing

Utensils: saucepan, container with a spout, cooking spoon, large bowl, whisk, standing mixer or hand mixer, oven, baking pan, rubber spatula, cutting board, knife, cookie cutter, cake rack, plate, brush

Preheat oven to 180°C/350°F. Add milk and honey to a saucepan and bring to a simmer on low heat. Then, transfer to a container with a spout.

In a large bowl, mix flour, ground almonds, baking powder, cocoa powder, cinnamon, ginger, clove, nutmeg, and a pinch of salt.

In a standing mixer or with a hand mixer, beat soft butter and brown sugar until pale and foamy.

Now beat in eggs adding one at a time until fully incorporated.

Alternating, add dry ingredients and warm milk mixture to the butter mixture. Continue to beat until fully combined.

Transfer batter to a greased baking pan. Spread evenly and gently knock pan on work surface to release air bubbles. Bake in a preheated oven at 180°C/350°F for approx. 25 min. until a toothpick inserted comes out clean. Set aside to cool.

In the meantime, roughly chop chocolate and transfer to a large bowl. In a saucepan, heat heavy cream on low heat and bring to a simmer.

Pour hot heavy cream over chocolate. Whisk together until chocolate is melted and smooth. Allow to cool for approx. 5 – 10 min.

Use a heart-shaped cookie cutter to cut out cookies. Transfer to a cake rack.

Place a plate underneath a cake rack to catch any excess ganache. Using a brush, spread ganache over the top of the cookies. Allow to set. Enjoy with your loved ones.

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