Flourless chocolate raspberry cookies

Ingredients

for the cookies (make 12-16)

150g dark chocolate

70g unsalted butter

150g caster sugar

2 eggs at room temperature

30g cocoa powder

1/4 tsp salt

for the filling

230g heavy cream

20g icing sugar

200g raspberry jam

Method:

Preheat your oven to 165 degrees.

Place butter and chocolate in a heatproof bowl and melt.

In a separate bowl whisk together the eggs and caster sugar until tripled in size and pale.

Pour the warm chocolate into the egg/sugar mix and whisk again.

Sift the flour and cocoa powder into the bowl and with a spoon stir to combine. Once everything is combined place it in the fridge for 7 mins.

Once chilled, using an ice cream scoop, scoop the batter onto your trays. Leaving at least 3-5cm between each cookie.

Bake at 165 for 8-9 minutes or until puffed.

Remove from the oven and allow to cool.

Once the cookies are cooled start to whip the cream and Icing sugar together until stiff peaks form.

Place half the cookies face up and scoop your cream mixture on top, adding a teaspoon of raspberry jam on top.

Sandwich together with remaining cookies.

Eat and enjoy.

with love

x

This cookie recipe is from The loopy whisk and it’s easily the best flourless chocolate recipe I’ve used. I used raspberry jam but you can use whatever flavours you like. For a less sweet cookie sandwich just remove the icing sugar from the cream.