Chocolate totes filled with caramel and chocolate cream

Name: Chocolate totes filled with caramel and chocolate cream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 175 g Dark chocolate; 95 g Butter; 175 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 150 g Flour; 1 coated Tsp Baking Powder; 1 TEASPOON Cocoa powder; 175 g Whipped cream; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

175 g Dark chocolate
95 g Butter
175 g Sugar
1 package Vanillin sugar
1 egg (size M)
150 g Flour
1 coated Tsp Baking Powder
1 TEASPOON Cocoa powder
175 g Whipped cream
baking paper

Directions

1
Chop 75 g chocolate and melt over a warm water bath. Cream 60 g butter, 75 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in chopped chocolate and egg.
2
Mix flour, baking powder and cocoa, knead into the egg mixture with the dough hooks of the hand mixer.
3
Form the dough into approx. 12 balls of the same size and place them on a baking tray lined with baking paper. Press a depression in the middle of each ball. Bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
4
manufacturer) bake for about 12 minutes. After about half the baking time, strengthen the hollows with a spoon. When baking is finished, remove from the oven and allow to cool on a cake rack.
5
In the meantime, bring 100 g sugar, 35 g butter and 125 g cream to the boil in a saucepan. Let simmer for about 5 minutes, stirring constantly. Pour into a bowl and let it cool down for about 30 minutes.
6
Chop 100 g chocolate, bring 50 g cream to the boil, remove from the heat. Melt the chocolate in the cream while stirring. Pour into a bowl and let it cool down for about 30 minutes.
7
Fill the biscuits half each with chocolate and caramel. Chill for about 30 minutes.