Chocolate nugget gingerbread

Ingredients

For 6 servings

• •1 sachet 1 bags of chocolate nuggets NESTLÉ DESSERT black
• •250 g 250 g honey
• •180 g 180 g of water
• •250 g 250 g rye flour T130
• •10 g 10 g of gingerbread spices (or 1 cinnamon powder, 1 c.i.c. of ginger powder, 2 stars of badian (star anise), 1 clove of clove and 2 pods of cardamom)
• •1 c. à café 1 teaspoons of bicarbonate
• •1 1 orange zest
• •100 g 100 g whole almonds

Method

1. 1.Preheat the oven to 150°C.
2. 2.Heat the water in a saucepan. Once hot, pour the honey and mix well to dissolve it.
3. 3.In a chicken ass mix rye flour, bicarbonate and spices. Add the water and honey, stir until you get a homogeneous result, but do not overwork the dough. Remove the badian and cardamom.
4. 4.Add crushed almonds with a knife and orange peel to the dough. Let cool for 5 min and add half the chocolate nugget bag.
5. 5.Pour this dough into a non-stick cake mould, sprinkle with nuggets and bake for 1 hour.
6. 6.From the oven, pack the still hot gingerbread in 2 layers of food film.