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Recipe Name: Absolutely Deep Dark Chocolate Fudge Biscuits Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 36

7 1/2 Ounce(s) All-Purpose Flour
2 Ounce(s) Cocoa Powder
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
8 Ounce(s) Chocolate, broken in 16
4 Ounce(s) Unsweetened Chocolate
Broken in 8 pcs
12 Ounce(s) Light Brown Sugar
6 Ounce(s) Unsalted butter
3 Eggs
1 Teaspoon(s) Vanilla
1 1/2 Pound(s) Chocolate chips
Preheat the oven to 325F / 170C / Gas 3. Sift together the flour,
cocoa powder, bicarbonate of soda, and salt. Set aside. Heat 1 inch
of water in the bottom half of a double boiler over medium heat. Place
the plain and the unsweetened chocolates in the top half of the double
boiler. Tightly cover the top with cling film and allow to heat for 12
to 15 minutes. Remove from the heat and stir until smooth. Keep at
room temperature until needed. Place the soft light brown sugar and
butter in the bowl of an electric mixer fitted with a paddle. Beat on
medium for 1 minute. Scrape down the bowl and beat on high for an
additional 30 seconds. Scrape down the bowl. Add the eggs, one at a
time, while beating on medium, and stopping to scrape down the bowl
after incorporating each addition. Add the vanilla essence and beat on
medium for 30 seconds. Add the melted chocolate and beat on low for 10
seconds more. Scrape down the bowl and beat for an additional 30
seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, and
salt, and the chocolate chips, and beat on low until thoroughly
combined - about 20 to 30 seconds. Remove the bowl from the mixer and
mix thoroughly with a rubber spatula. Portion 6 to 8 biscuits per
baking sheet by dropping 2 level tablespoons of batter per biscuit
onto each of 2 non-stick baking sheets. Place the biscuits on the top
and middle shelves of the preheated oven and bake for 18 to 22
minutes, rotating the sheets from top to bottom about halfway through
the baking time. Allow the biscuits to cool for 5 to 6 minutes on the
baking sheets. Transfer the biscuits to a cooling rack to thoroughly
cool before storing in a sealed plastic container. Repeat this
procedure until all the biscuits have been baked. Makes 3 to 3. 5
dozen biscuits From Marcel Desaulniers' "Death By Chocolate" Recipe
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 202
Calories From Fat: 114
Total Fat: 13.7g
Cholesterol: 25.7mg
Sodium: 110mg
Potassium: 63.5mg
Carbohydrates: 22.4g
Fiber: 2.7g
Sugar: <1g
Protein: 2.9g

Comments: Instead of the unsweetened chocolate, I just used an extra
4ozs of plain chocolate, and got perfect results. I think as long as
you're using really good plain chocolate, say at least 55% cocoa
solids, it doesn't really matter!

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