Chocolate cookies with buttercream
Description
The dish is prepared without unnecessary complications. A recipe for a chocolate roulade with coffee and a cream filling made of whipped cream, powdered sugar, and vanilla. This chocolate dessert is not overly sweet, making it perfect to serve with coffee or ice cream. The finished dessert can be served at the table.
Instructions
- 1
Step 1
1. Mix flour, cocoa, sugar, salt, and baking soda in the bowl of a food processor and pulse several times. Cut the butter into pieces and add to the flour mixture, pulsing several times. Combine milk and vanilla extract in a small bowl. Add the milk mixture to the dough and pulse until combined. Turn the dough out into a large bowl or onto a cutting board and knead a few times. Shape the dough into a log about 35 cm long and 4 cm in diameter. Wrap the dough in wax paper or foil and refrigerate for at least 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 175 degrees. Line baking sheets with parchment paper. Slice the dough into thin 6 mm thick rounds.
- 2
Step 2
2. Place the cookies on a baking sheet and bake for 12 to 15 minutes, flipping them halfway through baking. Let the cookies cool on a wire rack. These cookies can be stored in an airtight container for up to two weeks, or they can be frozen for up to two months.
- 3
Step 3
3. Prepare the cream. Whip the cream with powdered sugar and add vanilla extract.
- 4
Step 4
4. Place about two teaspoons of cream on each cookie. You can top the cookie with a second half or several halves. Put the cookies in the refrigerator overnight to soften and absorb the cream.