For the chocolate linzer tart, prepare a shortcrust pastry from flour, powdered sugar, margarine, almonds, grated chocolate, egg and cinnamon. Let the dough rest for 1/2 hour.
Roll out the dough and place it in a tart pan lined with baking paper. Spread with jam and make lattices with the remaining dough and place over the top.
Bake the chocolate linzer cake in a preheated oven (180°C) for about 1 hour.
Preparation Tip:
You can also use another red jam instead of currant jam for dei chocolate linzer cake.
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