LADING

{the weekly cookie} dark chocolate and cocoa

This one is dark. Dark as night, but sweet as a night can be. They are a special request, and I hope the lady will enjoy them. So, I was looking for a dark chocolate, no flour recipe and this is what I discovered, on Divine Baking.

17_double-chocolate

You will need:

  • 500g fine dark chocolate (I used 85% cocoa solids, Heidi)
  • 6 egg whites
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 100g cocoa
  • 550g powdered sugar (+ more for coating)

Easy as it can be:

  • Melt the chocolate over boiling water (stirring) or in the microwave (30 seconds intervals, then stirring), then set aside to cool
  • Combine 150g powdered sugar with the cocoa, cornstarch and salt and set aside
  • Beat the egg whites until stiff peaks form
  • Incorporate the rest of the sugar (400g), using the mixer first, then a spatula as the batter becomes stiffer
  • Incorporate the cocoa mixture, using a spatula and making sure the batter is as homogenous as possible
  • Add the luke warm melted chocolate and incorporate. You will notice that, as the chocolate gets colder, the batter gets stiffer, which is good for better handling
  • Form balls of batter and cover¬†abundantly¬†with powdered sugar
  • Bake in a preheated oven, over low to medium heat, until the tops are cracked and the cookies look puffy (6-7 minutes)
  • Take out of the oven and set aside to cool, they are rather fragile when warm

If there ever was a cookie perfect for a cup of milk, this must be it. Excuse while I indulge myself with some.

Have a lovely Sunday!

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