The simplest and best chocolate bread, gluten-free

| Gluten-free

Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de

Ingredients

For 1 small (half) baking sheet

• 125 g softened butter
• 100 g sugar
• 2 large eggs
• 100 g ground almonds
• 25 g ground hazelnuts
• 1 tsp cocoa powder
• 50 g Ruut cassava flour
• 1/2 tsp psyllium husks
• 1/2 tsp cinnamon
• 1 pinch of salt
• 1/2 tsp baking powder
• 40 g grated chocolate

Glaze:

• 2 tbsp raspberry jam
• 125 g chocolate coating (dark or milk)
• 15 g butter

Preparations

Tip :) Use only kitchen scales for our recipe and for weighing ingredients such as flour.

1. Cream the butter, sugar, and eggs until fluffy.
2. Add the remaining ingredients and mix well.
3. Spread the dough onto half a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (upper and lower heat) for approx. 15 minutes.
4. Carefully spread the raspberry jam onto the hot dough and then leave to cool completely.
5. Melt the chocolate with the butter in a double boiler, pour over the jam and smooth. It doesn't matter if the jam and chocolate mix together a little.
6. Allow the chocolate to set and cut the chocolate bread into small cubes or diamonds. (See tip)
7. The chocolate bread will keep for a few weeks if stored in a tin in a cool place.

Tip

If possible, place the chocolate bread in the refrigerator (or outside if it is cold enough) before cutting, as this will make it easier to cut cleanly.