13.8 C
Nicosia
Sunday, March 3, 2024

Chocolate cookie bars

Must read

Σοκολατ&nu

Chocolate deliciousness!

Recipe by Chef Varvara Antoniou

INGREDIENTS

Chocolate Brisette Dough

50 gr. roasted hazelnuts

50 g. caramelized almonds

65 g. sugar

50 g. cocoa

125 g. unsalted butter, in pieces

1 egg

150 g. all-purpose flour

5 gr. salt

Chocolate frangipane 

150 gr. roasted hazelnuts

50 g. caramelized almonds

50 g. sugar

100 g. chocolate with 55% cocoa, in pieces

60 g. flour for all purposes

100 gr. unsalted butter, in pieces

1 egg

Topping

250 ​​g. chocolate with 55% cocoa, in pieces

USEFUL ITEMS

square baking sheet 24 x 24 cm non-stick paper fork bowl mahair

EXECUTION

Chocolate Brisket Dough

Step 1

Cover a 24 x 24 cm square pan with non-stick paper.

Step 2

Put in the pan 50 g. roasted hazelnuts, 50 g. caramelized almonds, 65 g. sugar, 50 g. cocoa and grind 10 seconds/speed 10.

Step 3

Add 125g. butter, in pieces, 1 egg, 150 g. flour, 5 g. salt and set Dough/2 minutes.

Step 4

Transfer the dough to the prepared pan and prick the entire surface of the dough with a fork to bake evenly and refrigerate for 30 minutes. In the meantime, preheat the oven to 170°C.

Step 5

Once the waiting time is over, bake for 15 minutes (170°C). p>

Chocolate frangipane

Step 1

Put 150 gr. roasted hazelnuts, 50 g. caramelized almonds, 50 g. sugar, 100 g. chocolate, in pieces, 60 g. flour and grind 10 seconds/speed 10.

Step 2

Add 100 gr. butter, in pieces, 1 egg and mix 30 seconds/speed 10. 30s 10

Step 3

Transfer the frangipane onto the baked dough and spread evenly with the spatula. Bake for 15 minutes (170°C). Allow to cool completely for about 1-2 hours. Wash and dry the bowl well.

Chocolate coating

Step 1

Put in the bowl 250 gr. chocolate, in pieces and grind 10 seconds/speed 8.

Step 2

Remove 85 g. of the ground chocolate and set aside.

Step 3

Heat 5 min/55˚C/speed 2 until chocolate melts.

p>

Step 4

Without the measuring cup, set 2 minutes/speed 2.5, adding the reserved chocolate from the opening.

Step 5

Evenly pour the layered chocolate you prepared over the chilled frangipane pastry, which you set aside. Let the chocolate cool and harden completely and with a hot knife cut into bars and serve.

Source: www.reporter.com.cy

- Advertisement -AliExpress WW

More articles

- Advertisement -AliExpress WW

Latest article