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Berlin Bread

aka Sugar frosted chocolate bombs
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 15 mins


For the dough

  • 125 g butter
  • 250 g sugar
  • 3 eggs
  • a pinch of salt
  • 1 drops rum flavouring
  • 125 g almonds chopped
  • 250 g flour
  • 100 g deoiled cocoa

For the glaze

  • 2 cups confectioners' sugar
  • warm water


  • Preheat your oven to 175°C / 347°F
  • In a large bowl cream together the butter and the sugar. Add the eggs, salt, rum flavouring and almonds and combine well.
  • Now slowly start to stir in the flour. In the end add the cocoa. It might take a while until it's all incorporated and the dough is quite tough in the end. Don't be tempted to add any liquid to it! It's suppoed to be that way.
  • Line a baking sheet with baking paper and spread the dough around 1cm thick onto it with a spatula. You need a bit of patience for that step, because the dough is very sticky. To make it easier you can brush some cold milk onto the dough.
  • Bake for 35 minutes.
  • When the berlin bread comes out of the oven, quickly prepare the glaze. With the confectioners' sugar and the warm water make a water icing. Don't make it too thick! It should not be very viscous.
  • Spread the glaze onto the dough immidiately and cut into squares with a pizza cutter while it's still hot.


I'd highly recommend a stand mixer or a food processor for making the dough. You can use a hand mixer, but since the dough gets so tough it's quite a bit of work.