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30 June, 2010

Absolutely Deep Dark Chocolate Fudge Biscuits

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Ingrients & Directions


7 1/2 oz All-purpose flour
2 oz Cocoa Powder
1 ts Baking soda
1 ts Salt
8 oz Chocolate -- broken in 16
Pcs
4 oz Unsweetened Chocolate --
Broken in 8 pcs
12 oz Light Brown Sugar
6 oz Unsalted Butter
3 Eggs
1 ts Vanilla
1 1/2 lb Chocolate Chips

[Note: Instead of the unsweetened chocolate, I just used an extra
4ozs of plain chocolate, and got perfect results. I think as long as
you're using *really* good plain chocolate, say at least 55% cocoa
solids, it doesn't really matter!]

Preheat the oven to 325F / 170C / Gas 3.

Sift together the flour, cocoa powder, bicarbonate of soda, and salt.
Set aside.

Heat 1 inch of water in the bottom half of a double boiler over medium
heat. Place the plain and the unsweetened chocolates in the top half
of the double boiler. Tightly cover the top with cling film and allow
to heat for 12 to 15 minutes. Remove from the heat and stir until
smooth. Keep at room temperature until needed.

Place the soft light brown sugar and butter in the bowl of an electric
mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down
the bowl and beat on high for an additional 30 seconds. Scrape down
the bowl. Add the eggs, one at a time, while beating on medium, and
stopping to scrape down the bowl after incorporating each addition.
Add the vanilla essence and beat on medium for 30 seconds. Add the
melted chocolate and beat on low for 10 seconds more. Scrape down the
bowl and beat for an additional 30 seconds. Add the sifted flour,
cocoa powder, bicarbonate of soda, and salt, and the chocolate chips,
and beat on low until thoroughly combined - about 20 to 30 seconds.
Remove the bowl from the mixer and mix thoroughly with a rubber
spatula.

Portion 6 to 8 biscuits per baking sheet by dropping 2 level
tablespoons of batter per biscuit onto each of 2 non-stick baking
sheets. Place the biscuits on the top and middle shelves of the
preheated oven and bake for 18 to 22 minutes, rotating the sheets
from top to bottom about halfway through the baking time. Allow the
biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer
the biscuits to a cooling rack to thoroughly cool before storing in a
sealed plastic container. Repeat this

procedure until all the biscuits have been baked.

Makes 3 to 3. 5 dozen biscuits

From Marcel Desaulniers' "Death
Yields
36 Servings

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