Cocoa biscuits with peanut butter cream
|320 g||Carla 70% dark chocolate|
|1/2 teaspoon||baking powder|
|100 g||peanut butter|
Preheat the oven to 180 ° C. Melt the chocolate and butter on a water bath. Allow to cool slightly but not solidify. In the second bowl, whisk eggs, sugar and vanilla extract, mix the flour with baking powder, and carefully mix the melted chocolate with butter. The dough should be denser so that it does not spread on the baking sheet. Prepare baking paper on the baking sheet and apply the dough with a spoon. We leave enough space between the individual "piles" of dough, because the biscuits bake a little and enlarge. Bake for about 10 minutes until the biscuits are fluffy and cracked on the surface. While the wheels are cold, we will prepare a cream for gluing.
Both peanut butter and mascarpone must be at room temperature. First, mix the peanut butter with sugar, at high speed. Then reduce the speed and mix in the mascarpone. The cream will be very dense.
Finally, we just combine the cooled biscuits with cream. And if the cookies don't disappear from our plate right away, we store them in the fridge because the cream contains mascarpone.