125 gramme(s) de dark chocolate couverture (saint-domingue)
70 gramme(s) de soft butter
70 gramme(s) de light muscovado sugar
1 vanilla pod
100 gramme(s) de plain white flour
2 gramme(s) de baking powder
50 gramme(s) de cocoa powder
1 pinch of salt
Put the dark chocolate into the bowl and place the stainless-steel basket on top. Turn on turbo for 5 seconds to blend the chocolate. Remove the stainless steel basket.
Cut open the vanilla pod. Add the soft butter, muscovado sugar and the seeds from the vanilla pod into the bowl. Turn on speed 3 for three minutes. Remove any excess mixture on the sides of the bowl with a spatula during the 3 minutes.
Add the egg, plain white flour, baking powder, cocoa powder and a pinch of salt. Turn on speed 3 for 2 minutes. Once the mixture is ready, pour it into a new bowl, a stainless steel basin if possible, and refrigerate for two hours, so the biscuits keep their shape.
Preheat the oven to 180°/gas mark 4. Shape the mixture into 12 cookies, then place them on the toile SILPAT Cookies and bake for 12 minutes, or until they have risen. They will be quite soft. Cool the cookies on a rack. Dust with icing sugar.