Chocolate Gingerbread

Name: Chocolate Gingerbread (Weiche Lebkuche mit Tschaklett)
Cuisine: American
Ingredients: ½ teaspoon sea salt; ½ cup (60 g) unsalted butter; 2 ounces (60 g) unsweetened baking chocolate; 1 teaspoon baking soda; 1 teaspoon water; 2 cups (250 g) organic spelt flour (or substitute double sifted whole-wheat flour); 2 cups (250 g) organic spelt flour (or substitute double sifted whole-wheat flour); fine cake crumbs or white breadcrumbs; fine cake crumbs or white breadcrumbs; white sand sugar (see note); 1 cup (250 ml) unsulfured molasses; ½ cup (125 ml) sour cream or buttermilk; ½ cup (125 ml) sour cream or buttermilk; 1 tablespoon grated orange zest; 1 tablespoon grated ginger root; 1 teaspoon ground cassia or cinnamon; 1 teaspoon ground cassia or cinnamon

Weiche Lebkuche mit Tschaklett

Preparation info

16
portions

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

The Pennsylvania Dutch make two types of gingerbread: a cake like the recipe here and a cookie. The cookie is by far the older of the two. The cake evolved in the nineteenth century with the coming of the cookstove and the invention of baking powder. Called Weiche Lebkuche (soft gingerbread) in Pennsylfaanisch, this is the cake most Americans now associate with the word gingerbread.

Johanna Portman’s Union County recipe for chocolate-flavored gingerbre

Ingredients

Americas
Europe
United States
Germany
Cookies
Vegetarian
Pennsylvania

Ingredients

Method