Berliner Brot
Ingredients
115 grams butter
2 eggs
170 grams dark brown sugar
75 grams dark chocolate
200 grams plain flour
1 tsp. baking powder
1.5 tsp. ground cinnamon
1 dark rum
0.5 tsp. ground cloves
100 grams hazelnuts
100 grams icing sugar
3 water
Instructions
STEP 1/5
Cut the butter into cubes and leave at room temperature to soften.
Grate the dark chocolate.
Coarsely chop the hazelnuts.
STEP 2/5
Fit the K beater to the machine.
Pre heat the oven to 180ºC.
Line the traybake tin with parchment paper.
STEP 3/5
Add Ingredients 1 (butter, eggs, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 5 for 1 minute.
STEP 4/5
Add Ingredients 2 (chocolate, flour, baking powder, cinnamon, rum, cloves, hazelnuts) into the Mixer bowl.
Mix on speed 2 for 2 minutes.
Transfer the batter to the traybake tin and spread evenly.
Bake for 25 minutes at 180ºC.
Leave to cool slightly in the traybake tin.
STEP 5/5
Add Ingredients 3 (icing sugar, water) into the saucepan.
Heat over a medium heat until the sugar has dissolved.
Using a pastry brush, brush the icing onto the still warm cake.
Leave to rest for 10 minutes.
Remove from the traybake tin and let cool completely.
Serve.
Berliner Brot
Ingredients
115 grams butter
2 eggs
170 grams dark brown sugar
75 grams dark chocolate
200 grams plain flour
1 tsp. baking powder
1.5 tsp. ground cinnamon
1 dark rum
0.5 tsp. ground cloves
100 grams hazelnuts
100 grams icing sugar
3 water
Instructions
STEP 1/5
Cut the butter into cubes and leave at room temperature to soften.
Grate the dark chocolate.
Coarsely chop the hazelnuts.
STEP 2/5
Fit the K beater to the machine.
Pre heat the oven to 180ºC.
Line the traybake tin with parchment paper.
STEP 3/5
Add Ingredients 1 (butter, eggs, sugar) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 5 for 1 minute.
STEP 4/5
Add Ingredients 2 (chocolate, flour, baking powder, cinnamon, rum, cloves, hazelnuts) into the Mixer bowl.
Mix on speed 2 for 2 minutes.
Transfer the batter to the traybake tin and spread evenly.
Bake for 25 minutes at 180ºC.
Leave to cool slightly in the traybake tin.
STEP 5/5
Add Ingredients 3 (icing sugar, water) into the saucepan.
Heat over a medium heat until the sugar has dissolved.
Using a pastry brush, brush the icing onto the still warm cake.
Leave to rest for 10 minutes.
Remove from the traybake tin and let cool completely.
Serve.