Ingredients Jump to Instructions ↓

  1. For the cookies:

  2. 6 ounces bittersweet chocolate, coarsely chopped

  3. 2 1/2 cups all-purpose flour

  4. 1 tablespoon unsweetened cocoa powder

  5. 1 teaspoon baking soda

  6. 3/4 teaspoon kosher salt

  7. 1/2 teaspoon instant espresso powder

  8. 1 cup granulated sugar

  9. 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

  10. 1 teaspoon vanilla extract

  11. 2 large eggs

  12. For the chocolate creme anglaise:

  13. 2 cups heavy cream

  14. 1/2 cup granulated sugar

  15. 9 large egg yolks

  16. 2 ounces bittersweet chocolate, coarsely chopped

  17. For the garnish:

  18. 1 pound dried cherries

  19. 1 cup Lindemans Kriek Lambic

  20. 1 cup heavy cream

  21. To assemble:

  22. 4 ounces bittersweet chocolate, coarsely chopped

Instructions Jump to Ingredients ↑

  1. For the cookies:

  2. Heat the oven to 375°F and arrange the rack in the middle. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.

  3. Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.

  4. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color. Beat in vanilla extract, then add eggs one at a time until fully incorporated. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.

  5. Add dry ingredients and beat at low speed just until incorporated. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes. Transfer cookies to a rack and let cool to room temperature. (Makes 36 cookies.)

  6. For the chocolate crème anglaise:

  7. Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat. Bring to a boil and immediately remove from heat.

  8. Whisk together remaining sugar and egg yolks until pale and well incorporated. While constantly whisking, slowly pour in 1/2 of the hot cream. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.

  9. Melt chocolate over low heat and whisk into crème anglaise. Cool and refrigerate.

  10. For the garnish:

  11. Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.

  12. Drain cherries and reserve lambic. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.

  13. To assemble:

  14. For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. Repeat twice to make three complete layers. Refrigerate until ready to serve.

  15. Note: After assembling your desserts, you’ll have some leftover chocolate cookies. We’re sure you’ll figure out what to do with them!

  16. Beverage pairing: Lindemans Kriek Lambic or Old Rasputin Russian Imperial Stout.

  17. Beverage pairing: With sinfully rich chocolate desserts, nothing refreshes the palate more than a glass of cool and sweet red bubbly. For this reason we love the Banfi Rosa Regale Brachetto d’Acqui. Serve chilled in a champagne flute, and watch that “strata” disappear!

  18. Review & Rate


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