Biscokrok cocoa, honey, and cookie cake
Level: Easy
Cooking time: 35 minutes
Ingredients
- 200 g Italian “00” flour
- 60 g unsweetened cocoa powder
- 100 g caster sugar
- 100 g butter or 80 ml seed oil
- 1 egg and 1 yolk
- a pinch of salt
- 300 g whole grain cookies with chocolate chips
- 130 g honey
- a small glass of rum or Amaretto liqueur
- 6 tablespoons of Cremadelizia Biscokrok Babbi
Preparation
- To prepare the Biscokrok cocoa, honey, and cookie cake, start preparing the shortcrust pastry by sieving the flour and unsweetened cocoa powder in a bowl. Add the sugar, a pinch of salt and the diced cold butter. Work everything with your fingertips until you get a granular mixture. Put the egg and yolk in the centre and then knead to obtain a smooth and homogeneous mixture.
- Butter and flour a 24 cm diameter mould, roll out the dough to cover the bottom of the mould for the cake base. Pierce with the tines of a fork and leave to rest in the fridge.
- Prepare the whole grain cookies with chocolate chips, let them cool and finely chop them with a mixer. Mix them with the honey and a small glass of rum or Amaretto liqueur. Mix the mixture well and then spread it evenly over the cocoa base, pressing lightly with the back of a spoon.
- Bake in a static oven at 180°C for about 30-35 minutes. Remove from the oven, leave to cool, and remove from the mould.
Ingredients
- 200 g Italian “00” flour
- 60 g unsweetened cocoa powder
- 100 g caster sugar
- 100 g butter or 80 ml seed oil
- 1 egg and 1 yolk
- a pinch of salt
- 300 g whole grain cookies with chocolate chips
- 130 g honey
- a small glass of rum or Amaretto liqueur
- 6 tablespoons of Cremadelizia Biscokrok Babbi
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