Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Mixer
Oven mitts
Pan
Rubber spatula
Spatula
Tablespoon
Teaspoon
Timer
Whisk
deep plate
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Biscuit dough
Whisk the butter and sugar in a bowl. Add the eggs. Using the whisk on a mixer, beat for approx. 3 mins. until the mixture becomes lighter in colour. Break the chocolate into pieces, place in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, allow to cool slightly. Stir the chocolate into the butter mixture. Mix the flour, cocoa and baking powder, stir into the butter mixture. Cover the dough and chill for approx. 2 hrs.
To shape
Divide the dough into 30 portions, shape into balls. Place the icing sugar in a deep dish, toss the balls in the dish. Place on two trays lined with baking paper, leaving plenty of room between each ball.
To bake
Approx. 8 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on the tray, place carefully on a rack, leave to cool.
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