Sebetulnya tantangan ke 15 ini adalah tantangan yang paling aku tunggu... Chocolate! tapi kok ya gak pernah sempet ngerjainnya. Padahal siy niatnya mo ngerjain di awal bulan.
Akhirnya... aku ngerjain baru hari ini, a.k.a di hari terakhir. Gak berharap dapat logo lulus, tapi pengen nyelesain pe - er aja biar gak punya utang hehehe... as part of my commitment to this club.
Cuma bikin setengah resep. Hasilnya... mudcake nya moist tapi tetep kemanisan, padahal gulanya dah dikurangin. Cookiesnya dah ok. Waktu di satuin jadi sandiwch... agak ketebelan dan repot makannya hehehe. Mungkin besok - besok dikecilin lagi size nya yaaaa..
KBB#15 - Mud Cake Cookies Sandwiches
.Source : The AWW: Cupcakes, Cheesecakes, Cookies.2008
Makes 24

Chocolate Cookies
250 butter, softened
330 firmly packaged brown sugar
2 eggs
450g plain flour
75g self raising flour
50g cocoa powderer
- Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. cover; refrigerate 30 minutes.
- Preheat the oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.
- Using 6.5mm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.

Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.

Chocolate Mud Cake
150g butter, chopped
100g dark eating chocolate, chopped coarsely
220g caster sugar
125ml water
2tbs coffee liqueur
150gr plain flour
2tbs cocoa powder
2 egg yolks
- Combine butter, chocolate, sugar the water and liqueur in small saucepan.
- Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes.
- Whisk in sifted flour and cocoa, then egg yolks.
- Divide mixture among pans. Bake about 25 minutes. Cool cake in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.

Chocolate Ganache
80ml cream
200g dark eating chocolate, chopped coarsely
- Bring cream to a boil in small saucepan; remove from heat.
- Add chocolate; stir until smooth.
- Refrigerate until spreadable.



















