Chocolate cakes with candy filling
6 servings
30 minutes
Chocolate pastries filled with candies are a magical combination of delicate cocoa dough and fragrant mint cream, complemented by a crunchy caramel topping. This dessert evokes European pastry traditions where the sophistication of flavors meets playful notes of sweetness. The dense yet soft cookie pairs perfectly with the refreshing mint filling, while the colorful caramel adds a pleasant crunch and visual appeal. These pastries make a wonderful treat for festive tea gatherings, surprising guests and creating a special atmosphere. They can be served as a standalone dessert or with a cup of aromatic coffee or tea. Each crumb holds a vibrant and rich flavor that lingers in memory.
1
Mix flour, cocoa, and salt. Beat sugar and half of the softened butter with a mixer until creamy. Add the egg and dry ingredients, knead well, and refrigerate for 1 hour.
- Wheat flour: 1.8 glass
- Cocoa powder: 0.5 glass
- Salt: 0.3 teaspoon
- Sugar: 1 glass
- Butter: 360 g
- Chicken egg: 1 piece
2
Preheat the oven to 180 degrees. Line 2 baking sheets with parchment. Take 1 tablespoon of dough and roll it into balls, place them on the sheets and slightly press with a spoon to flatten. Bake for about 11 minutes, without letting them become crispy. The cookies should remain soft. Cool on the sheet for 5 minutes and transfer to a plate.
- Wheat flour: 1.8 glass
3
Beat the powdered sugar and remaining butter with a mixer. Add mint extract and 2 drops of food coloring. Mix well until light pink, adding more coloring if desired. Spread a little cream on one cookie and press the second on top, allowing the cream to slightly ooze out the edges. Repeat the same with the others.
- Powdered sugar: 1 glass
- Butter: 360 g
- Mint extract: 0.8 teaspoon
- Red food coloring: to taste
4
Chop the colorful candy and pour it onto a plate. Dip the edges of the cookies in the candy to stick to the filling.
- Multicolored caramel: 110 g