Melt the butter and the broken chocolate pieces.

Mix well with a whisk or spatula to homogenize the composition.

Take the pan off the heat and add the sugar. Mix well for 2-3 minutes.

Next the egg, mix well to incorporate.

Then cocoa powder - mix.

And the last round is flour with baking powder. Mix well with a spoon or spatula.

A slightly sticky but fairly uniform dough is formed. Put it directly in the fridge for 30 minutes, without kneading it with your hands.

After this time the dough hardens, take it out of the fridge and you can work it very easily with your hands.

Form it in the shape of a ball, spread it with a knife on the table sprinkled with flour, about 5-6 mm thick.

Cut shapes with what you have and what you like - here I have a set of Tupperware shapes, very nice and compact.

Place the gingerbread on a Teflon tray and put them in the preheated oven at 180 degrees for 20-25 minutes.

I like that after they are made they do not deform at all, they only grow slightly.

Beat a egg white with 3-4 tablespoons of powdered sugar - to make the icing - this is optional. According to me, I would powder them with sugar and that's it, but as you like and want.

Grease, draw or decorate as you want the gingerbread while it is hot, to catch the egg white well and to dry quickly.

For a safer result, I kept them for another 10 minutes at 180 degrees, to harden and disinfect the egg whites.

The only problem with egg whites is that they get wet quickly in the winter, so see how you do it - or powder them with sugar, or dry them well on top, or store them in a dry place.

They are very good and fragrant, I recommend them with confidence!

Good appetite!