Gingerbread with chocolate and hazelnuts

1,5 hours



340 g flour
220 g cane sugar
250 ml milk
100 ml oil
1 spoon Carla cocoa powder
1 gingerbread baking powder
1/2 baking powder


200 g Carla chocolate for baking
150 ml
50 g butter


Mix Carla cocoa in flour, add half a baking powder, gingerbread powder and sugar. Whisk the eggs with milk, then combine the two mixtures and add oil. Heat the oven to 160 ° C.

Grease the smaller pan with butter and sprinkle with coarse flour. Pour the gingerbread mixture into it and bake for half to three quarters of an hour.

Dissolve all the necessary ingredients in the water bath and pour the gingerbread immediately.

Decorate the gingerbread with crushed hazelnuts.

You will need