Dark chocolate drop biscuits

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

type-00 flour120g
Molino Soncini Cesare Cake Line type-00 flour for Cakes80g
sunflower seed oil50ml
dark chocolate80g
cake yeast powder2 teaspoons

Ingredients for the filling/topping


Break the chocolate into little pieces and place in the freezer. In your dough-maker pot, place the type-00 cake flour, then the normal type-00 flour, the sugar, and the yeast,and work it all together. Now add the egg, and work again until the mix is nice and grainy. Place on your work surface, and work again with your hands for one minute, compact the dough and add the chocolate.
Work it again to spread the chocolate out evenly, and form into a long baguette-type shape. Pull off pieces at a time, forming them into a ball and then pressing down slightly: place on a baking tray lined with oven-paper. Bake at 170°C for 20 minutes.
Allow to cool before serving: you can also sprinkle with icing sugar if you like.


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