When I discovered the chocolate crinkles - 5 years ago to be precise, well before the flood Martha Stewart on blogs Frenchies;) - these cupcakes chocolate fudge mid-mid- brownie combined all the qualities that made him a must for me birthday parties: so pretty tempting, unifying puisqu'aimés of young and old alike and especially feasible in advance.
Still .. between fatigue (often women varies is well known), the frenzy of always wanting experiment with new recipes / flavors / textures / shapes etc. .. and lack of organization, these cookies had cracked almost disappeared from my "directory" ... yes I admit, chilling the dough can also turn into a disadvantage in the "not talented" wondering what to make for ten minutes before tea time!
Fortunately the frenzy that I mentioned earlier is good since in force looking for new recipes .. it necessarily falls on the classics!
In this instance, a classic reworked and transformed into a lighter version (Read less fatty), if not always softer and tastier.
To be honest, the word espresso in recipe that made me react like clockwork .. I will not repeat my tirade on my passion for coffee, I'll just say that his presence here has more to his power intensifier that chocolate taste.
That said, the more resistant will still be able to eliminate it or replace it with pepper or pepper (black, respectively, long, pink or Espelette, cayenne ... according to your desires, tastes, fashion, ingredients closet) for the same purpose.
(30 to 35 cookies)
- 45g dark chocolate 20g
- 70% of neutral oil type sunflower or rapeseed
- 1 teaspoon instant coffee or espresso type Nes
- 60g sugar or brown sugar complete
- 1 packet of vanilla sugar
- 3 tablespoons (60g) of corn syrup or golden syrup defect or
- light honey 2 egg whites (70-75g approx) 140g flour
- T55
- 80g icing sugar 30g
- unsweetened cocoa powder
- 1 1 / 4 teaspoon baking powder
- 1 large pinch of salt
- 50g icing sugar for coating
knife chop the chocolate and place in a medium saucepan thick bottom. Add oil and melt over low heat, stirring constantly.
Once the chocolate is completely melted and smooth, add instant coffee off the heat and stir to incorporate.
Cool a few minutes then add the sugar full, glucose syrup (see note ) and vanilla sugar. Stir rapidly with a spoon just well enough to incorporate the sugars. Pour
whites and stir in vigorously: the camera becomes viscous and forms packages that must be crushed with the back of the spoon until the dough is smooth.
Note: glucose syrup present here the advantage of being neutral in taste, but failing that you can use golden syrup or honey. All three prevent sugar crystallization and therefore can get softer cookies
Sift flour, sugar, cocoa, baking powder and salt over a large bowl or baking sheet and pour into the pan over the chocolate batter. Stir slowly with a spoon: Initially, the mixture is very sandy and gives the impression of not being able to agglomerate. Continue mixing, scraping sides and bottom of the pan until no traces of the dry mixture and form a homogeneous slurry.
Cover the pan with plastic wrap and refrigerate for 2 hours minimum, but preferably at night for more cookie convex and tender.
Note: The dough can be frozen in an airtight bag. Thaw in the fridge the night before cooking.
Preheat oven thermostat. 6 (180 ° C). Garnish with 2 hotplates with parchment paper.
Pour the sugar coating in a shallow dish or large bowl. Take the equivalent of one tablespoon per cookie dough and shape into balls of 3-4 cm in diameter. Dip the balls in icing sugar and generously coat (2 times 5 min intervals for a stronger effect) then arrange on the baking sheets, ensuring the space of at least 5 cm.
Bake about 10 minutes or as long as the surface of the cookies begin to crack and is just cooked. Let cool 2 minutes on sheet before transferring cookies with a spatula on a rack until completely cooled.
Note: cooking continued a few moments on the hot plate after removal from the oven, it is best to remove the cookies even if they do not seem to be fully cooked so they retain a soft texture.
These cookies will keep in an airtight container in theory but rarely have I been able to experiment!
Source: Cooking Light of rehabilitated , Dec. 2008
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