CakeChristmas
CakeChristmas
Gingerbread cooked in a plate is cut into twelve small rectangular pages. A thin layer of chocolate and two white lines compose each page, without careful drawing.
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Manga & Chibi / Cakes to share

Chocolate Gingerbread Pages

A recipe by CakeChristmas / Updated on 30 October 2026.

Gingerbread cooked in a plate is cut into twelve small rectangular pages. A thin layer of chocolate and two white lines compose each page, without careful drawing.

Twelve 5 x 10 cm gingerbread rectangles / Honey paste with baking powder

12Indicative portions
30 minPreparation
30 minBaking
12 h 30Rest & Cooling
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Gingerbread cooked in a plate is cut into twelve small rectangular pages. A thin layer of chocolate and two white lines compose each page, without careful drawing. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Preheat to 160 °C, conventional oven setting (no fan). Line a rectangular mold or a waterproof frame of 20 x 30 cm placed on a plate. Reserve a small hazelnut of the butter provided to fix the paper if necessary.
  2. Gently warm the milk with the honey, brown sugar and butter. Stir, then leave to cool below 40 °C. Stir in the egg.
  3. Mix flour, baking powder, spices and salt. Pour the liquids gradually and stir just enough to see no more flour.
  4. Spread the dough regularly in the rectangle. Cook about 25 to 30 minutes; a skewer in the center should come out without liquid paste. The cake remains much lower than a classic cake.
  5. Allow to cool completely then pack and wait until the next day. Cut the rectangle into twelve pages of 5 x 10 cm, into two strips of 10 cm and six strips of 5 cm. Melt the chocolates separately. Spread a thin layer of dark chocolate on each page; with white, draw only two short lines on one side and a small angle in the opposite corner. Do not write text. Allow to freeze for 30 minutes. You can add a small white angle in the opposite corner with the same chocolate finish.

Preserve and Serve

4 days in an airtight box at cool room temperature.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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