20 dag miodu, 20 day of sugar, 4 tablespoons of oil or olive oil, 60 a dag of flour, 4 eggs, a teaspoon of gingerbread spice, a teaspoon of baking soda, 5 a dag of nuts, fat and breadcrumbs to mold. To be postponed 30 a dag of apricot jam. Icing; 10 day (1 plate) dark chocolate, 3 a dag of butter.
Sprinkle a teaspoon of sugar with water, brown, pour 1/3 glasses of water, while boiling to dissolve. Put honey into the resulting caramel, sugar, heat to dissolve, slightly cool and blow (stirring) into the sifted flour. mix intensively. After cooling, add the eggs and continue to knead the dough for a while, when air bubbles start to appear on the surface. Then add baking soda mixed with a tablespoon of cold water, oil and gingerbread spice (not necessarily)., floured coarsely sliced ​​walnuts or hazelnuts. Put the dough into a baking tray greased with grease and sprinkled with breadcrumbs. Bake for about 50-55 minutes, in an oven at about 180 ° C. Remove the cooled gingerbread from the mold. Melt the chocolate bar with the butter. grate. Put the cut and jammed dough back into the baking tin, press lightly. Pour with warm glaze. You can sprinkle nuts on top.
Caloric value approx 6100 kcal.
