150g sifted white flour
60g soft butter
1 pinch of salt
130g dark chocolate (70 or 80% for lovers of dark chocolate)
3 tablespoons cocoa powder (dark)
1 teaspoon baking powder
50g icing sugar
3 teaspoons coffee liqueur (in the style of Kahlua)
Multi-coloured sugar beads (bought at the Coop)
Villars product used in this recipe
Melt the chocolate in a bain-marie.
Mix the flour, the baking powder, the pinch of salt, the cocoa and the butter at room temperature in an ovenproof dish. Knead with your fingers to break up the dough (just like shortcrust pastry).
Mix the eggs and the sugar in another dish. Mix until the mixture whitens. Add this mixture to the first mixture, and then add the melted dark chocolate. Dissolve the instant coffee in the milk (slightly warm) then gradually add to the dough..
Once the dough is ready, fill the paper cases until 3/4 full (no more than this otherwise you run the risk of overspill). Put in a (preheated) oven at 180° for roughly 18-20 minutes. Monitor how far along the baking process is by using a skewer (the dough should not stick). Leave to cool down at room temperature.
For the topping, mix everything well and garnish using an icing bag. Place in the fridge and then enjoy!
The perfect marriage between the light acidity of the fruit and the sweetness and purity of Villars chocolate
Make your homemade smoothie recipe or come get it in our store in Friborg or by click & collect on our e-shop!