also good for midnight “coming home from bowling” snack.
Did I mention that I love the recipes by Cynthia Barcomi ? They are usually so.. how can I describe that… so solid.
Her recipes remind me of my grandma’s baking. Like there’s no need to leave something out or cut in half because of calories. But there is also no need to do fancy adding of weird stuff, like pink pepper to chocolate cookies… for example. I like it, too, that a lot of her recipes are just to stir things together, or use your hands.
Her baking tastes “true”. That what it is!
The recipe is from her baking book which I would highly recommend for everybody who wants to learn basic stuff in baking.
Just try that recipe and you’ll know what I mean!
- 14 ounces (400 g) semi sweet baking chocolate
- 1/4 cup + 1 tablespoon (75 g) butter or lactose free margarine
- 3/4 cup (150 g) sugar
- 2 tablespoons instant coffee
- 2 tablespoons espresso or coffee
- 2 eggs, slightly beaten
- 3/4 cup + 2 tablespoons (105 g) flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda (Natron)
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) and grease a 9* x 9* inch (23 x 23cm) baking pan.
Take 7 ounces (200 g) of the chocolate and melt it with the sugar, butter and coffee in a saucepan over medium heat, stirring occasionally. Let cool before you add the eggs.
Add the rest of the chocolate chips or chunks (if you use chocolate in one piece, cut little chunks) and the flour, salt and baking soda. Mix with a spoon only until it’s combined.
Pour the dough in the greased baking pan and bake for 25 Minutes.
I sprinkled some almond sticks on top of the dough before baking…that gives it some bite.