These are not for the faint of heart. 4x the chocolate – a special dark chocolate cookie stuffed with black cocoa cake, ganache (a fancy name for melted chocolate) and topped with melted chocolate. I recommend chilling the raw doughs after brjng stuffed to keep them puffy and keep the stuffings (cake and ganache) inside.
Scoop your flour from your flour bag into your measuring cup to get the correct amount (same goes for the baking cocoa). And preheat your oven to 410 degrees before baking. And only bake for 15 minutes.
You will need one chocolate cake baked in a round pan, baked according to directions and cooled completely.
Cut out small pieces 2 inch squares or circles and set aside. I used my Bills shot glass!
- Ganache ingredients
- 4 tbs heavy cream
- 1/3 cup dark chocolate chips
Directions – in a microwave safe bowl, heat cream for one minute. Add chips. Let stand one minute. Sture smooth. Let set at room temp for 20 minutes, then place in fridge to firm up.
- Cookies ingredients
- 1 cup butter, softened
- 3/4 cup brown sugar, firmly packed into measuring cup
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 3 tbs heavy cream
- 3 cups flour
- 1/4 cup special dark cocoa powder
- 1 tap baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs, vanilla and heavy cream. Mix in dry ingredients. Divide into 8 even pieces. Divide each of those in half and slightly flatten each. On one half, place a square of cake
and 1 tbs ganache.
Top with other half
and seal edges.
Freeze overnight. When ready to bake, preheat oven to 410 degrees. line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 15 minutes, no longer.
Cool completely. Top with melted chocolate. Store in covered containerm.
