The chocolate cookie layers have a mixture of slightly crunchy edges and super moist centers, and combined with alternating layers of exquisite whipped cream, it’s the perfect finale to any meal. Though it looks really complicated, it’s actually quite easy to make at home. The trick is finding that perfect point so the layers of chocolate don’t come out too crunchy or too soft. To accomplish this, you must be very familiar with how your oven works and start testing the cookies a few minutes before the indicated time. The whipped cream is very easy to make: beat very cold cream and add a couple of tablespoons of sugar. I’ve replaced the sugar with a bit of dulce de leche, but this is optional. The trick is knowing when the cream is ready. It’s ready when the cream is thick enough that it will stick to the blender. If you continue whipping the cream after this point, the cream will separate and become butter. The chocolate can be grated – always when it’s at room temperature, not cold – with the thick end of a grater, or you can use a potato peeler. This chocolate is very pretty and looks great on all types of desserts and ice creams. Enjoy!
Ingredients
3/4 cup of butter, no salt
1 1/2 cups of sugar
4 eggs
1 1/2 cup of baking flour
1/2 cup of cocoa
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
2 cups of cream
1/2 cup of dulce de leche
1/2 cup of raspberries
1/4 cup of grated chocolate
Powdered sugar, to taste
Mint leaves, for garnish
Preheat the oven to 350 ºF.
Place wax paper in two baking molds and use a pencil to draw 6 or 7 circles, 7 inches in diameter.
Mix the butter and sugar in a blender until achieving a creamy consistency. Add the eggs one by one, blend well after each one is added. After adding the last egg, blend for 8 minutes.
In the meantime, sift the flour, cocoa, baking powder and salt.
Lower the speed of the blender as low as you can and add and combine the dry ingredients with the help of a spatula so nothing goes unmixed.
Pour the mixture into each circle you drew and spread out without going beyond the lines. Bake for 15 minutes.
Before removing from the oven, touch the center of one of the circles with the tip of your index finger. If the dough sticks to your finger, bake for 1 more minute. Don’t go over your cooking time because the cookies shouldn’t be crunchy; they should be spongy like a cake.
Remove from the baking tin, remove the wax paper carefully and let cool on racks.
Mix the cream with dulce de leche in a separate container until firm.
To form the bruselina, place one cookie on a dish, cover with cream and spread to the border. Cover that with another cookie and repeat until you finish with the last cookie as the last layer.
Pout the cream onto the last layer (you can use a pastry sleeve with a nozzle). Place a few raspberries in the middle and spread the grated chocolate all over.
lace raspberries on top with powdered sugar and give it a final touch with mint leaves.