Baci di dama with espresso and chocolate
Info
- Perptime 60 Min.
- Resttime 120 Min.
- Baketime 12 Min.
Ingredients
Portions
For the dough:
- 125 g powdered sugar
- 225 g plant margarine, soft
- 1 Hero coffee Espresso, ground HIH
- 50 g Hazelnuts roasted, ground
- 200 g of flour
- 40 g Rapunzel cocoa powder
- 1 tsp baking powder
- 1 Atlantic sea salt fine
- optional: 1 tbsp rum
- 25 g plant margarine, soft
- 200 g Bittersweet chocolate 85% HIH
- 150 g soy cream
- 40 ml Hero coffee Espresso, ground HIH
Preparation
Beat the margarine and powdered sugar in a bowl with a hand mixer. Add the remaining ingredients for the dough and stir well. Keep in cling film for 2 hours. Preheat the oven to 160 ° C.
Form small balls out of the dough and press them flat to make taler. Place them on a baking tray lined with baking paper and bake on a medium rack for 10-12 minutes - then allow to cool.
For the filling - put margarine and chocolate in a bowl. Heat soy cream and espresso in a small saucepan and pour over the chocolate-butter mixture. Let stand briefly and stir until the cream shines. Then pour the lukewarm chocolate cream into a piping bag and squirt thinly on the flat side of the taler, place the counterpart on it and repeat the process until all taler have been put together.
