Chocolate Crinkles

INGREDIENTS

200G of dark chocolate

80g of butter

2 eggs

100g of sugar

180g of flour

20g of coco powder

5g of baking powder

1 ts of instant coffee powder

icing sugar 

RECIPE

Melt the chocolate and butter together in the microwaves and let it cool to room temperature.

In a bowl   beat with a hand mixer the eggs and sugar until thick and it double volume then add the cooled chocolate mixture and beat until incorporated.

In a separate bowl, whisk together the flour, the coco powder, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. 

Cover the mix with plastic wrap and refrigerate for at least 6 hours  

Preheat oven to 170 degrees C°  and place rack in center of oven. Place the sifted icing sugar in a plate, form the chilled dough into small balls, and then roll each ball in the sugar till it is completely coated and white.  Place the balls on a baking sheet, and leave a space of 5 cm from each other.

Bake the cookies for 10 minutes or just until the edges are firm but the centers are still soft. Then remove from oven and place them to cool over a wire rack

Pistachio and Raspberry cake with mascarpone cheese

Ingredients 

150g of of butter 
5 medium eggs 
260g of Sugar 
260g of flour 
3/4 tsp baking powder 
Pistachio paste 150g
200g of mascarpone cheese
200g of cream cheese (Philadelphia ) 
200g of raspberries 
100g of  icing sugar 

Recipe 

Beat the eggs with the sugar until the mixture become white  and volume is doubled .Add the flour and the baking powder the pistachio paste and melted butter. Mix well and spread on a large plate  covered with parchment paper. the dougt should be  5 or 6mm hight . bake at 180 ° for 8 to 10 minutes.  verify that is cooked using a  toothpick if  it comes out dry, remove the cake from the oven and let cool completely.

Beat the cream cheese and mascarpone with the icing sugar. Add half of the Raspberry . This will give a pretty pink color your mix and make a slight hint of acidity.

Dressing the cake: Once completely cold cut the cake  into 4 equal parts (or three, depending on whether you want a cake rather large or rather hight). put the different layers of the cake and place t the cake Rasberry filling between them. Then cover the entire cake with the remaining cream. Garnish with fresh raspberries and refrigerate for 6 hours (better if  overnight so the cake become moist with the  cream)