For the dough
2 cups of wheat flour
2 tablespoons of chocolate powder
1/4 cup of sugar
1/2 cup of unsalted butter, cut into small pieces
1/4 cup of water
For the filling
1 cup of unsalted butter
1 cup of confectioner's sugar
6 tablespoons of cocoa liquor
1 tablespoon of finely ground coffee powder
1 1/2 tablespoons of water
For the dough
2 cups of wheat flour
2 tablespoons of chocolate powder
1/4 cup of sugar
1/2 cup of unsalted butter, cut into small pieces
1/4 cup of water
For the filling
1 cup of unsalted butter
1 cup of confectioner's sugar
6 tablespoons of cocoa liquor
1 tablespoon of finely ground coffee powder
1 1/2 tablespoons of water
Combine the dough ingredients, mixing flour with chocolate and sugar
Add the butter
Mix well with your fingertips until a crumbly consistency is achieved
Make a depression in the center and add the water
Mix and knead the dough well
Use the prepared dough to line mini cake molds, about 5 cm in diameter, without greasing
Use a fork to pierce the dough at the bottom of the mold
Bake in a preheated oven at 200°C for about 35 minutes, or until the dough is lightly browned
Let it cool and then unmold
For the filling, beat the butter with confectioner's sugar until smooth and creamy
Add the cocoa liquor and dissolved coffee powder, beating well
Refrigerate until the cake molds have cooled completely
Fill the cake molds with the chocolate and coffee cream
Store in the refrigerator, covered with aluminum foil or plastic wrap, until serving time
Makes 16 cakes
Serve with liquor or Port wine.
