An original gift, I have packed them in "vintage" tin boxes for my aunts. Can be stored for several days.
Ingredients:Mixture:
Ingredients:Mixture:
5.2 OZ (150 grams) flour5.2 OZ (150 grams) potato starch
3.5 OZ (100 grams) dark chocolate
2 eggs
5.2 OZ (150 grams) sugar
½ teaspoon of baking powder
Filling:
3.5 OZ (100 grams) apricot jam
3.5 OZ (100 grams) Nutella
Decorations and cover:
some lump of silver sugar
3 dried apricots or candied orange peel
1.7 OZ (50 grams) of grated coconut
5.2 OZ (150 grams) dark chocolate
2.8 OZ (80 gams) white chocolate
2.8 OZ (80 gams) of butter
Time: 45 min
Oven: 356° F
Beat by hand or with the robot the eggs with the sugar until frothy.
Add the flour and the potato starch slowly, the dough should remain fairly fluid, incorporate 3.5 OZ (100 grams) of dark chocolate and the yeast, in the case where the mixture is too hard to add one or two tablespoons of milk.
Coat a baking sheet with parchment paper rectangular 11 x 17 inch.
Spread the mixture evenly.
Bake at 356° F for 15/20 minutes, until golden.
Remove from oven and let cool.
Cut into squares and then divide each square in half and filling some of them with Nutella and some with jam. Brush them all with little hot jam.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of this squares with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cakes.
If time is short you can use the icing ready.
Decorate immediately with dried apricots cut into strips, zest and sugar.
Sift some with coconut. Allow the icing at room temperature or in the refrigerator and then serve or wrapped the squares as you wish.
3.5 OZ (100 grams) apricot jam
3.5 OZ (100 grams) Nutella
Decorations and cover:
some lump of silver sugar
3 dried apricots or candied orange peel
1.7 OZ (50 grams) of grated coconut
5.2 OZ (150 grams) dark chocolate
2.8 OZ (80 gams) white chocolate
2.8 OZ (80 gams) of butter
Time: 45 min
Oven: 356° F
Beat by hand or with the robot the eggs with the sugar until frothy.
Add the flour and the potato starch slowly, the dough should remain fairly fluid, incorporate 3.5 OZ (100 grams) of dark chocolate and the yeast, in the case where the mixture is too hard to add one or two tablespoons of milk.
Coat a baking sheet with parchment paper rectangular 11 x 17 inch.
Spread the mixture evenly.
Bake at 356° F for 15/20 minutes, until golden.
Remove from oven and let cool.
Cut into squares and then divide each square in half and filling some of them with Nutella and some with jam. Brush them all with little hot jam.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of this squares with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cakes.
If time is short you can use the icing ready.
Decorate immediately with dried apricots cut into strips, zest and sugar.
Sift some with coconut. Allow the icing at room temperature or in the refrigerator and then serve or wrapped the squares as you wish.
See the recipe in printable PDF
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