Double Chocolate Slices
A double-layered chocolate slice cookie with chocolate dough, a mint cream filling, and a melted milk chocolate topping.
Ingredients
gluten-free flour
200 g
unsweetened cocoa powder
2 tbsp
butter (cut into small pieces)
150 g
powdered sugar
75 g
mint white chocolate (for decoration)
75 g
soft butter
50 g
powdered sugar
90 g
milk chocolate (for decoration)
50 g
Instructions
1
Preheat and prepare the mold
Preheat the oven to 180°C (350°F). Grease an 18 cm square shallow mold and line it with baking paper, letting the paper extend beyond the edges of the mold for easier unmolding after baking.
2
Make the dough
Place the flour and unsweetened cocoa powder in a mixer. Add the butter pieces and briefly mix until the mixture resembles breadcrumbs. Add the powdered sugar and mix again quickly to form a smooth dough. Press the dough into the mold, smoothing it out to the edges.
3
Baking
Bake for 25 minutes. Remove from the oven, unmold, and peel off the baking paper. Set aside to cool completely.
4
Make the mint decoration
To make the decoration, place the mint chocolate in a plastic bag and crush it with a rolling pin. Whip the soft butter, add the powdered sugar, then stir in the crushed mint chocolate. Spread the mixture evenly over the chocolate base.
5
Glaze with chocolate and cut into squares
Melt the milk chocolate over a double boiler. Pour the melted chocolate over the mint layer and smooth it out with a palette knife. Once it has hardened, cut into squares.
