Gingerbread Chocolate Christmas Trees
50—60 Min
It's beginning to smell a lot like Christmas! The chocolate Christmas trees are made from a delicious brownie batter with a chestnut cream, which makes these brownies exceptionally moist. A healthy dose of gingerbread spices helps to make the trees smell and taste just like Christmas. They also make beautiful decorations!
Ingredients 4 Portions
- 100 gDark chocolate
- 125 gButter
- 2 Eggs
- 125 gBrown sugar
- 1 tbsp.Instant coffee
- 100 gFlour
- 1 tbsp.Cocoa
- 50 gChestnut cream
- 125 mlWhipping cream
- 1 pkg.Cream stabilizer
- 1 tsp.Baking powder
- 70 gMascarpone
- 2 pkg.Bourbon Vanilla Sugar
- 1 tbsp.Honey Gingerbread Seasoning Mix
Preparation
- 1
To make the Christmas trees: Melt the chocolate and butter in a small pan, in the microwave or in a preheated oven and put to one side.
- 2
Combine the eggs with the brown sugar, coffee powder and bourbon vanilla sugar, then stir in the melted chocolate and butter mix and the chestnut cream.
- 3
Mix the flour, cocoa, a pinch of salt, baking powder and Gingerbread seasoning mix, fold into the remaining dough and stir.
- 4
Grease or line a 20-cm springform tin with baking parchment and preheat the oven to 160°C (320°F). Pour the dough into the tin and bake for around 30 minutes.
- 5
Remove from the oven, allow to cool and use a sharp knife to cut it into quarters and then each quarter into half to create 8 triangles. Straighten off the round edges.
- 6
Use a hand blender to beat the whipping cream and stir in the cream stabilizer and bourbon vanilla sugar. Carefully fold in the mascarpone, pour into a piping bag and decorate the triangles of cake.
- 7
Stick broken-off Mikado sticks into the trees to make trunks, decorate with stars or sugar beads and enjoy!
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