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Dessert | |
| 1 oz unsweetened chocolate 2 cups flour 1/2 tsp baking powder 1/2 tsp salt 2 sticks unsalted butter 1 cup sugar 1 large egg yolk 2 Tbsp heavy cream 1 tsp pur vanilla extract 1 tsp instant espresso powder pinch of cinnamon | |
| Melt the chocolate in a small bowl over a small saucepan with 3/4" of simmering water, Remove bowl from heat when melted. In a medium bowl whisk flour with baking powder and salt. In a larg bowl with a mixer cream butter and sugar till fluffy. Add egg yolk and beat 1 minute. Using wooden spoon stir in heavy cream and vanilla, stir in dry ingredients. Divide the dough in half. Pat the dough into a 5 inch square and wrap in wax paper. Add the the melted chocolate, espresso and cinnamon to the remianing dough, blend and pat into a 5 inch square. Wrap in wax paper. Refrigerate both at least 3 hours, preferrably over night. Place the mocha dough on a large lightly floured piece of wax paper and sprinkle lightly with flour. Hit the dough a few times with a rolling pin to soften and flatten it. Then roll it to an 8x12 rectanle. Slide the dough on the wax paper onto a cookie sheet and refrigerate 5 minutes. Repeat with the other dough. Invert the plain dough onto a large clean piece of wax paper and peel off top layer of paper. Remove wax paper from mocha dough and invert onto plain dough, remove top wax paper. Pat dough together so the layers adhere. Working from the longer side, roll the dough into a cylinder. If the dough becomes to soft, refrigerate briefly. Finish the cylinder, wrap in wax paper and refrigerate 3 hours or overnigh. Prheat oven to 375. Unwrap dough, cut into 1/8-1/4 inch slices. Place on a cookie sheet bake about 10 minutes until cookies are set and edges are golden. Set on rack to cool. | |
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