Coffee-Chocolate Pastries
Description
The dish is prepared without unnecessary complications. This recipe yields 24 chocolate pastries. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. Preheat the oven to 175°C with the rack in the lower position. Line a 22x32 cm baking pan with aluminum foil, leaving an overhang of about 1 cm on all sides. Spray the foil with cooking oil. Chop 180 g of bittersweet chocolate into 1 cm cubes, finely chop 60 g of bittersweet chocolate. Whisk cocoa powder, espresso powder, and boiling water together in a large bowl until smooth. Add the chopped bittersweet chocolate and continue whisking until the chocolate melts. Whisk in melted butter and vegetable oil. Add eggs, egg yolks, and vanilla extract, and continue whisking until well combined.
- 2
Step 2
2. Beat with sugar. Add flour and salt, mix with a rubber spatula. Add chopped chocolate pieces and gently stir. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Place the pan on a wire rack and cool for 1½ hours.
- 3
Step 3
3. Using the edges of the foil, lift the bars out of the pan. Transfer to a wire rack and let cool for about 1 hour. Cut into 5 cm squares and serve. The bars can be stored in an airtight container at room temperature for up to 4 days.