Chocolate Hazelnut Skillet Cake

Oh joy! It’s National Chocolate Cake day!  Not that I need an excuse to eat chocolate cake, but I’ll take it anyway. [giggling happily]  I chose an easy and quick recipe that is baked  in a cast iron skillet.  Big girl grand dropped by for a visit between classes right in time to test it out.  She and her granddad at two pieces.  I’m taking that to mean it is a winner. 

Chocolate Hazelnut Espresso Cookies

I got up early this morning to bake delicious coffee flavor cookies for an exchange at a family party today.  I know, I know…I waited a little long to get busy baking but I hosted a party for friends at my house last night and there just hasn’t been enough time. I tell you all that so you will understand how simple and easy this recipe is. 

Chocolate Hazelnut Espresso Cookies Recipe

Beat together till fluffy, about 30 seconds:

• 1 stick of softened butter
• 1/2 cup firmly packed light brown sugar
• 2 teaspoons finely ground espresso beans
• 2 teaspoons cocoa powder

Beat in

• 1 egg yolk
• 1 Tablespoon Hazelnut syrup

Add

• 1 1/2 cup flour
• 1/4 cup milk

Roll 1/2 of the dough at a time on floured surface about 1/4” thick.  Place cut out cookies on ungreased cookie sheet with a little space between each cookie.
Bake in pre heated oven 350° F for 8 minutes.  Cool cookies then dip the tops in semi-sweet chocolate or use a rubber spatula to smear it on the cookies.  Allow cookies to stand until chocolate is firm.

Chocolate topping for dipping cookies:

• 3/4 cup semi sweet chocolate pieces
• 1 Tablespoon shortening

Microwave 1 1/2 minutes and stir vigorously until all melted together.


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