Chocolate bread

written on 23/12/2020
by Heidrun Strobl


23rd door of the Advent calendar

for the dough:

  • 250 g butter
  • 250 g sugar
  • 6 eggs
  • 250 g grated chocolate
  • 250 g ground, unblanched almonds

icing:

  • 100 g chocolate
  • or use chocolate icing

Beat together the softened butter, sugar and eggs until foamy. Add the remaining ingredients.

Line the tray with baking paper and spread out the whole dough to a thickness of 1.5-2 centimetres.

Bake for about 20 min at 160°C.

Let it cool down and ice with the melted chocolate.