Title: Weiche Lebkuche Mit Tschaklett (Chocolate Gingerbread)
Categories: German Chocolate Cake
Yield: 1 Servings

2	c	Spelt flour or whole wheat
		Flour
1	ts	Ground cinnamon
1	ts	Baking soda
3/4	c	Orange juice
1/2	c	Yogurt
1/4	c	Sunflower oil
1/4	c	Dark liquid honey, such as
		Buckwheat
2	oz	Unsweetened baking
		Chocolate
1	tb	Grated ginger root

Here is a Menonnite version which includes some ginger.

In a medium bowl, thoroughly combine all the dry ingredients.

On low heat, dissolve the chocolate in the oil. Then put the chocolate-oil mixture into a small bowl and add all the other wet ingredients. Mix well with an electric mixer.

Fold the wet ingredients into the dry, and stir until well mixed. Then put the batter into two 18 cm (7 inch), lightly oiled, pie pans or round cake tins.

Bake at 375F (190C) for 30 to 35 minutes, or until a toothpick inserted in the middle comes out dry. Cool on racks and then serve at room temperature.

Variations:

Before baking, sprinkle sand sugar over the top for decoration. Sand sugar is a white granular sugar, used for cookie and cake decoration, and often comes in mixed or single colors. Use ordinary white liquid honey.

Contributed by: Walter Brown, ab684 September, 1994

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