Briosgaidean Teòclaid Dhorcha Dà-fhillte / Double Dark Chocolate Devastators

Dhan fheadhainn a tha seachd searbh sgìth de riaghaitean-bìdh an Fhaoilltich, no a tha feumach air trèat beag ro Àm a’ Chargais, seo reasabaidh airson bhriosgaidean teòclaid dìreach sòghail. Fhuair mi e bho Cam NicRath, aon de na ‘caraidean Gàidhlig’ agam ann an Ameireaga, a fhuair e bhon phiuthar aice, Molly, còcaire air leth agus sgrìobhadair sgeulachdan-muirt gu math sònraichte – thoiribh sùil air an làrach-lìn aice:  http://www.mollymacrae.com/

An dòchas gun còrd iad ribh!


Choc biscs ingredsBriosgaidean Teòclaid Dorcha Dà-fhillte

2 chupa min-fhlùir

1/2 chupa còco

2 spàin-tì pùdair-fuine

3/4 spàin-tì salainn

4 uighean mòra

2 spàin-tì faoineig

2 spàin-tì grad-chofaidh

10 spàin-bhùird ime air a mhaothachadh

1 1/2 chupa de shiùcar donn

1/2 chupa de shiùcar gràinneach

16 unnsachan teòclaid searbhag-mhilis, air a leaghadh

2 chupa spealgan teòclaid leth-mhilis

Ullachadh:

1  Ann am bobhla mòr measgaich a’ mhin-fhlùir, an còco, am pùdar-fuine, agus an salann ri chèile le sguabag. Ann am bobhla eile, measgaich na h-uighean, an fhaoineag, agus an grad-chofaidh ri chèile gus am bi an cofaidh leaghte.

2  Ann am bobhla mòr, buail an t-ìm agus an dà sheòrsa siùcair còmhla gus am bi iad aotrom mothtanach, 3-6 mionaidean. Cuir ris measgachadh nan uighean. Cuir ris an teòclaid leaghte le bhith ga bualadh agus sgrab taobhan a’ bhobhla ma bhios e riatanach.

3  Cuir ris measgachadh na min-fhlùir gus am bi a h-uile nì air a mheasgachadh còmhla. Cuir ris na spealgan.

4  Dèan buill leis an taois, le 1-3 òirlich a leud agus cuir iad air clàr-fuine, mu 2 òirleach air falbh bho chèile.

5  Bruich ann an àmhainn aig 350 fad 10 gu 12 mionaidean neo gus am bi a’ phàirt anns a’ mheadhan fhathast bog agus gun làn-bhruich.

6  Fàg na briosgaidean air a’ chlàr-fuine fad 10 mionaidean, agus an uair sin, gluais iad gu racais.

Gheibh thu 30 gu 60 briosgaidean, a rèir am meud.

 

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This sinfully scrumptious recipe for chocolate biscuits is for those of you who are sick of the January diet, or who need a last wee treat before giving up chocolate for Lent. I got it from Cam MacRae, one of my North American ‘Gaelic buddies’, who got it from her sister, Molly. Molly’s not just a great cook, but also a crime-writer with an unusual approach – have a look at her website for details: http://www.mollymacrae.com/

Hope you enjoy your treat! 

Double Dark Chocolate Devastators 

Choc Biscs2 cups all-purpose flour

½ cup cocoa powder

2 teaspoons baking powder

¾ teaspoon salt

4 large eggs

2 teaspoons vanilla extract

2 teaspoons instant coffee

10 tablespoons unsalted butter, softened

1 ½ cups packed dark brown sugar

½ cup granulated sugar

16 ounces bittersweet chocolate, melted 

2 cups semisweet chocolate chips 

 

1 Whisk flour, cocoa, baking powder, and salt together in large bowl. In separate bowl whisk eggs, vanilla and instant coffee together until coffee is dissolved.

 2 Beat butter and sugars together in large bowl until light and fluffy, 3-6 minutes. Stir in egg mixture. Beat in melted chocolate, scraping sides of bowl as necessary. 

 3  Stir in flour mixture until combined. Stir in chips. 

 4 Scoop dough into balls, 1-3 inches in diameter, and place on parchment-lined baking sheet, spaced about 1 ½ – 2 inches apart. 

 5  Bake at: 350º F until edges are set and tops are cracked but centers are still soft and underdone, 10-12 minutes.  

 6  Let cookies stand on baking sheet for 10 minutes, transfer to wire rack.

 Yield: 30 – 60 cookies, depending how big you make them

 Note: a ‘cup’ is approx. a large teacup or small mug.

More details on ‘cups’ here: http://allrecipes.co.uk/how-to/44/cooking-conversions.aspx