Looking for something special to make your Valentine? Add these delicious chocolate beet cakes to your baking list, they are sure to impress your loved one, making them feel super special. These Valentine’s Day cupcakes have a unique earthy flavour…
Don’t let the look of this recipe put you off, we understand it may seem a little “too much” at first. However, we promise you, it really is not as complicated as it may seem. We also guarantee it is DEFINITELY worth every second you put in to making this ultimate Valentine’s treat!
Let’s be honest, these decadent cookie sandwiches are far from healthy, but hey if you’re going to enjoy a treat every now and then it might as well be insanely delicious and absolutely memorable. Your loved ones are going to love you for making these.
- 210 grams Unbleached organic plain flour
- 55 grams Cocoa Powder
- 1 tsp Baking soda
- 1 tsp Salt
- 225 grams Milk chocolate - broken in to pieces
- 340 grams Light Brown Sugar
- 170 grams Unsalted Butter
- 3 Eggs
- 1 tsp Vanilla
- BERRY FILLING
- ½ Cup Castor sugar
- ¾ Cup Cream cheese
- 2 Tbsp Coconut oil, melted
- 1 Tbsp Lemon juice, freshly squeezed
- 1 - 2 Tbsp Raspberries
For the cookies:
- Preheat the oven 170 degrees C.
- Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set aside.
- Heat 1 inch of water in a saucepan over medium heat. Place the both the milk and dark chocolate in a glass heatproof bowl and place on top of the saucepan. Tightly cover the top with cling wrap 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 a mixing bowl and beat using an electric mixer 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, beat on low until thoroughly combined, approximately 20 to 30 seconds.
- Finish off the mixing with a rubber spatula, ensuring cookie dough is well combined.
- 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 making your “cookie sandwich”.
For the Filling:
- Add in all berry filling ingredients to a food processor. Blend on medium speed for 10 seconds, or until well combined and smooth.
- Scrape out in to a bowl and place in the fridge to chill and set.
- Once cookies have cooled and the filling is chilled and slightly set (it won’t be hard, instead nice and creamy and smooth), scoop on a generous amount of filling on to one cookie, placing another cookie on top to make a cookie sandwich.
- Smooth the sides of any excess filling that may escape.
- Serve immediately.