Deep Dark Chocolate Fudge Biscuits

Deep Dark Chocolate Fudge Biscuits

7 1/2 ounces Plain Flour
2 ounces Cocoa Powder
1 Teaspoon Bicarbonate Of Soda
1 Teaspoon Salt
8 Ozs Plain Chocolate broken in 16 pcs
4 Ozs Unsweetened Chocolate broken in 8 pcs
12 Ozs Light Brown Sugar
6 Ozs Unsalted Butter
3 Eggs
1 Teaspoon Vanilla Essence
1 1/2 Lbs Chocolate Chips

[Note: Instead of the unsweetened chocolate, I just used an extra 4 ozs of
plain chocolate, and got perfect results.

I think as long as you’re using really good plain chocolate, say at least
55% cocoa solids, it doesn’t really matter!]

Preheat the oven to 325 degrees F.

Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set

Heat 1 inch of water in the bottom half of a double boiler over medium heat.
Place the plain and the unsweetened chocolates in the top half of the
double boiler. Tightly cover the top with cling film and allow to heat for
12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room
temperature until needed.

Place the soft light brown sugar and butter in the bowl of an electric mixer
fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and
beat on high for an additional 30 seconds. Scrape down the bowl. Add the
eggs, one at a time, while beating on medium, and stopping to scrape down
the bowl after incorporating each addition. Add the vanilla essence and beat
on medium for 30 seconds.

Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, and salt, and the chocolate chips, and beat on low until thoroughly combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula.

Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of
batter per biscuit onto each of 2 non-stick baking sheets.

Place the biscuits on the top and middle shelves of the preheated oven and
bake for 18 to 22 minutes, rotating the sheets from top to bottom about
halfway through the baking time. Allow the biscuits to cool for 5 to 6
minutes on the baking sheets. Transfer the biscuits to a cooling rack to
thoroughly cool before storing in a sealed plastic container. Repeat this
procedure until all the biscuits have been baked.

Makes 3 to 3.5 dozen biscuits

From Marcel Desaulniers’ “Death By Chocolate”