A great cake recipe for any occasion:
Yields about 80 pieces
Sift flour, cocoa and coffee powder onto the surface. Press a bulge in the center and pour in the powdered sugar. Press an indentation in the sugar and pour in the egg yolks. Stir the confectioners’ sugar and egg yolks together a little with a fork. Place the butter as small flakes on top of the flour and chop everything together with a large kitchen knife until only small flakes of dough remain. Next, quickly knead together with your hands to form a smooth dough. Chop the chocolate into small pieces and knead it in.
Shape the dough into two rolls about 2 cm in diameter and refrigerate for 120 minutes. Slice dough rolls diagonally about 3 mm thick to make oval discs (4-5 cm long).
Place cookies on baking sheets lined with parchment paper. Bake in a heated oven at 175 degrees , convection oven 150 degrees , gas mark 2 for about ten to twelve minutes. Remove from the oven and cool on a cooling rack.
Melt the hazelnut glaze in a hot water bath or in the microwave. Pour glaze into a small baking bowl and dip some of the cookies halfway into it. Chop the cooking chocolate, place in a freezer bag form and melt the chocolate in a water bath. Cut a small corner of the bag and decorate the cookies with cooking chocolate.
Nutritional values per piece 50 calories, 3 g fat
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