- 4 ounces semi-sweet chocolate chips
- 18 tablespoons (2 1/4 sticks) unsalted butter
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 teaspoon coarse salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioner’s sugar
- 1 1/2 tablespoons milk
- 2 ounces white chocolate chips
- Vegetable oil cooking spray
- Melt 1 cup butter in microwave. Stir in chocolate chips. If they don’t melt into the butter, microwave butter/chocolate mixture for a few more seconds and stir until melted. Let cool slightly.
- Put eggs, vanilla, and granulated sugar in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale, 4 to 5 minutes. Mix in chocolate mixture, salt, cinnamon, 1/2 cup cocoa powder, and the flour.
- Heat a waffle iron until hot. Lightly coat grids with cooking spray. Spoon about 1 tablespoon batter onto center of each waffle-iron square to make 1 1/2-inch rounds. Close cover; cook until set, about 1 1/2 minutes. Transfer to a wire rack, bottom sides up. Let cool completely. Repeat with remaining batter, coating grids with cooking spray after each batch.
- Melt remaining 2 tablespoons butter in microwave. Add white chocolate chips and stir until melted. If they don’t melt, very quickly microwave for a few more seconds (but be careful because white chocolate is finicky and can scorch or seize). Add confectioners’ sugar and stir until smooth. Stir in milk.
- Gently dip 1 surface of each cookie in icing so that just the waffle lines (not gaps) are coated. Repeat with remaining cookies and icing. Transfer to wire racks; let stand until set. Store in airtight container.
320 g chocolate with puffed rice
120 g + 180 g + 180 g heavy cream
250 g Mascarpone
150 g sour cherries
100 g dark chocolate
zest of one lemon
powdered sugar to taste
Melt puffed rice chocolate with 120 g heavy cream in a double boiler. When it melts cover the 20 cm diameter spring form pan with baking paper and pour melted chocolate in it. Let rest for about an hour in the fridge.
Beat 180 g heavy cream, stir mascarpone inside, add lemon zest and sugar to taste. Spread half of this cream over the hardened chocolate layer, place sour cherries over, and then the rest of the cream. Return into fridge.
Beat the remaining 180 g heavy cream. Beat in melted dark chocolate and spread everything over the mascarpone layer.
Melt 100 g dark chocolate with 20 g butter in a double boiler. Remove from heat and stir in another 20 g of butter. Pour over the cake. Leave it in the fridge overnight.