Chocolate Wafer Cookie Cheesecake Base
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Thin and crispy chocolate wafer cookies are easy to make and can be enjoyed on their own or used in other desserts, such as cheesecake, ice cream cake, or sweet pudding. Roll the dough as thinly as possible to achieve the desired texture. You may find it easier to roll them out between two sheets of parchment paper. If the dough softens too much while you're working with it, you can refrigerate it briefly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 0.5 cups alkalized or dark cocoa powder (available in confectionery stores and online)
- 110 g butter
- 1 egg
- 1/4 cup granulated sugar
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Cooking the dish according to the recipe:
- Beat 110g butter with 1/4 cup granulated sugar until fluffy, then add 1 egg and 1 tsp vanilla extract.
- Separately, whisk together 1.5 cups flour, 0.5 cups alkalized or dark cocoa powder, 3/4 teaspoon salt, and 1/4 teaspoon baking powder; add butter to the mixture and knead the dough. Refrigerate the dough for 30 minutes, then roll it out to a thickness of 0.3 cm; cut out 5 cm circles from the dough. Bake for 8-12 minutes at 175°C.
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