Traditional gingerbread with chocolate icing

250 g wheat flour
150 g honey/ optionally buckwheat honey
125 g sugar
100 g Łaciate extra butter
1/2 cup warm Łaciate milk 3,2% fat
1 tablespoon quality cocoa
2-3 tablespoons gingerbread spices
2 eggs (yolks and whites separately)
1 teaspoon baking powder
1 pinch of salt

Melt the honey with sugar, and then add Łaciate butter and milk. Pour in the cocoa and delicious gingerbread spices. Cook over a low heat until the consistency is smooth and velvety. Set aside to cool.

When the mixture is cold, add one yolk after another, blending all the time, and then stir in the flour with baking powder. Whisk the whites until very thick and creamy and add to the batter. Delicately stir everything together. Grease a small baking form with Łaciate extra butter and fill with the raw gingerbread.

Bake in the oven preheated to 180ºC for 50-60 minutes.

Chocolate icing:

Ingredients:

100 g quality chocolate of min. 60% cocoa content
100 ml Łaciata cream 30% fat
50 g Łaciate extra butter

Preparation:

Break in the chocolate and butter and melt in a bowl over a pan of gently simmering water. Add the cream and stir in thoroughly. Once your cake is cooled after baking, decorate it nicely.