Ingredients

  • 200 g dark chocolate
  • 175 g white flour
  • 150 g maize flour
  • 150 g butter
  • 100 g granulated sugar
  • 50 g pine nuts
  • 3 egg yolks
  • 1 teaspoon powdered yeast for desserts
  • Grated lemon peel
  • Vanilla flavouring
  • 1 pinch salt

CHOCOLATE CORN CAKES

Difficulty: easy
Preparation: 30 min
Pers.: 6
31    

Directions

Hallowen is an Anglo-Saxon event that has literally depopulated also in Italy. Involving children in the preparation of "scary" looking sweets is an opportunity to spend good time together.

1

Melt the butter in a bain-marie. Sieve and mix together the two types of flour with one teaspoon of powder yeast. Make a well on the work surface with the flour and in the centre place the softened butter, sugar, yolks, vanilla flavouring and a pinch of salt.

2

Combine together quickly, adding the grated lemon rind and the pine nuts ( keep some to one side). Roll out the dough to a thickness of approx. 6 mm, then cut out the cakes with a biscuit cutter.

3

Place on an oven tray and decorate the centre with the remaining pine nuts. Place in the oven at 180° for around 15 minutes. Remove and leave to cool. In the meantime, using the bain-marie, melt the chopped chocolate, dip the sweets in part one by one and leave them to dry on a cake rack.

Protip

With melted Emilia dark and white chocolate and a long toothpick (or a sac a poche with a thin spout) create Hallowen decorations
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