The cookies got their name from the tiny cracks on the white surface. These are beautiful and delicious chocolate sweets , crunchy on the outside and softer on the inside, perfect for the first cup of coffee for breakfast or afternoon tea. They are slightly firm after a few days, but still retain their wonderful flavor.
Their preparation is quite simple and quick : however, it is very important to respect the time left to leave the dough in the refrigerator to achieve the final ” craquelé ” effect .
about 40-45 cakes
- 350 g of flour
- 300 g of brown sugar
- 120 g butter / margarine
- 80 g of hazelnuts
- 60 g of dark chocolate
- 2 eggs at room temperature
- 80 ml of milk
- 30 g of unsweetened cocoa
- 2 flat teaspoons of baking powder
- powdered sugar
To make chocolate nut cakes , start by chopping the dark chocolate and melting it. In a bowl, beat the butter with brown sugar until fluffy.
Add the remaining ingredients one at a time (sequentially), being careful to mix them well before adding the next ingredient: eggs, melted chocolate , milk and cocoa sifted flour, and baking powder. Finally, add the coarsely chopped hazelnuts and knead for a few seconds until everything is well combined.
Wrap the dough in cling film and set aside in the refrigerator for at least 2 hours.
After this time, put the powdered sugar in a bowl and pull out the dough. Take a piece with a spoon for one cookie, make it a ball the size of a walnut and coat it thoroughly in powdered sugar
Put them on a baking sheet lined with baking paper at small intervals. Bake the cookies in an oven preheated to 180 degrees for about 25 minutes.
Then cool down and enjoy your cookies!