Friday, 3 May 2013

Dark Chocolate Smack Sandwich

































Well hello there! 

So my little lovelies, here's the last cookie sandwich recipe for a while. It began three weeks ago with a little trip to see The Camden Cookie Monster over at "Cookies and Scream" which then led to LINK THAT'S MY KIND OF SANDWICH and also LINK PB&J. Don't panic though, I've saved you a good'un - A gooey but firm dark chocolatey cookie sandwich with a punch type of good'un to be precise. That's right ladies and gents, I present to you the Dark Chocolate Smack Sandwich. Dark chocolate laced with chilli and pepper ready to give a loving smack to your tastebuds. 

115g Unsalted Butter 
130g Dove's Farm Plain Flour 
115g 75% Dark Chocolate 
130g Brown Sugar 
65g Granulated Sugar 
2 eggs 
65g Cocoa Powder 
2tsp Vanilla (pod or extract) 
1 tbsp Cinnamon 
1 - 2 tsp Chilli Flakes (dependent on your heat tolerance) 
1/4 tsp Cayenne Pepper
1/2 tsp Baking Soda 
1/2 tsp Salt 
1 tsp Xanthan Gum 
130g 75% Dark Chocolate (broken in to chips) 

Oven: 180degreesC

Start by melting the dark chocolate and butter together in a heatproof bowl set over a simmering saucepan of water. Whisk the two together continuously until the mix is smooth and glossy. You can melt the two together in the microwave, whisking at 20 second intervals, but using a saucepan you can see exactly when the mix needs to come off the heat. Leave to cool.

While your chocolatey/buttery goodness is cooling, beat together the brown sugar, granulated sugar, vanilla and eggs for a good 5 minutes. Pour the cooled chocolate mix in slowly and continue mixing until everything is well combined. 

In a different bowl, sift together your flour, cocoa powder, cayenne pepper, salt, baking soda, xanthan gum and cinnamon, add the chilli flakes in at this point too. Add these dry ingredients to your wet mix slowly until everything is mixed together and there are no floury remnants to be seen. Fold in your broken dark chocolate chips. 

Take about a tablespoon size amount of mixture between your hands and form a ball, pressing the ball down slightly when you place it on to the baking tray. As always, you can change the size of the cookies to suit you but cooking times will also need to be adjusted accordingly. Bake for about 14 minutes, so that the cookies are soft in the middle. Leave to cool whilst you prepare your frosting...

100g Unsalted Butter 
300g Icing Sugar 
40g Cocoa Powder 
40ml Milk 
40g 75% Dark Chocolate

Melt the dark chocolate in heatproof dish over a saucepan and leave to cool. Beat the butter until it is creamy and smooth. Gradually sift in the icing sugar and cocoa powder in to the butter. I recommend a quarter at a time to avoid icing sugar explosions. Pour in the cooled chocolate and mix. If needed, mix in the milk to loosen the frosting. 

When your cookies are cool, take a good tablespoon (or more...) of frosting and dollop it in the middle - the frosting will spread out as you place another cookie on top. I finished mine of with an extra sprinkle of chilli flakes, but leave this out if you're not such a hot head as me. 



So there we have it! These would be great served as a naughty dessert but they equally make the best midnight snacks! Let me know any other flavour combos that you've tried out! And once again I've got to give kudos to "Cookies and Scream" for the cookie sandwich craving that's been haunting me for weeks now. Check "Cookies and Scream" out here

Until next time pals...xxx

P.S Someone please come and help me tidy my kitchen!!


1 comment:

  1. looks yummy!feel free to leave a comment on our blog if you have time xx
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