The Scran Line makes homemade Oreo cookie sandwiches with a cherry chocolate ganache center. Dedicated chocolate lovers will not be disappointed!
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120g dark chocolate, chopped
110g unsalted butter, softened
¾ cup (130g) brown sugar
1 teaspoon vanilla extract
1 cup (150g) plain (all-purpose) flour, sifted
¼ cup (25g) cocoa, sifted
1 teaspoon bicarbonate of (baking) soda
½ teaspoon sea salt flakes
280g dark chocolate, extra, roughly chopped
100g dark chocolate shavings
Chopped maraschino cherries to decorate
Choc Cherry Ganache Center:
300g dark cooking chocolate melts
100ml thickened cream
1-2 tbsp cherry brandy or essence
Preheat the oven to 160°C (320°F).
Place the chocolate in a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until completely melted and smooth.
Place the butter and sugar in the bowl of an electric mixer and beat for 8−10 minutes or until light and creamy. Add the egg and vanilla and beat for a further 3−4 minutes.
Stir through the sifted flour, cocoa, bicarbonate of soda, salt and melted chocolate. Roll tablespoons of the mixture into rounds and place on baking trays lined with non-stick baking paper, allowing room to spread. Flatten each round slightly.
Bake for 10−12 minutes or until slight cracks have formed and cookies are just crispy around the sides.
While your cookies are baking and cooling prepare your choc ganache center by adding the chocolate and cream to a large microwave safe bowl and microwave it for 20 seconds at a time stirring each time until it’s completely melted, combined and smooth. Add cherry brandy to it and stir in well.
Cover with plastic wrap making sure the wrap sits directly on the chocolate and set aside to cool at room temp until it sets and becomes thick.
Add your ganache to a piping or zip lock bag and frost one half of your cookies, sprinkle some chopped cherries on top before you sandwich it with the second cookie. Finish off with a small swirl of ganache on top, sprinkle shaved choc and place a cherry on top!
STORAGE: Store cookies in an airtight container for up to 3 days.
You may want prepare your ganache the day before to allow it plenty of time to set properly. Alternatively you may refrigerate it. It will cause it to harden quite a bit thought so take it out an hour before you’re ready to use it and thaw it, then give it a good mix to smoothen it out.
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