Rich Devil’s Food Chocolate Cookies

Makes 12, Prep and Cook 1 hour

75g unsalted butter, chopped 250g dark cooking chocolate,

finely chopped

½ cup caster sugar

¹⁄³ cup cocoa powder

2 eggs

1 tsp vanilla extract

1 cup plain flour

1 tsp baking powder

GANACHE

150g dark cooking chocolate,

chopped

¼ cup thickened cream

1 Grease and line three large oven trays with baking paper.

2 Combine butter and 150g finely chopped chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from heat. Stir in sugar and sifted cocoa until combined. Stand for 15 minutes.

3 Whisk together eggs and vanilla in a small jug. Stir into chocolate mixture. Fold in combined sifted flour and baking powder. Fold in remaining finely chopped chocolate. Refrigerate, covered for 20 minutes, or until firm.

4 Roll tblsps of mixture into balls. Place 5cm apart on prepared trays (about eight on each tray). Using the palm of your hand, flatten slightly.

5 Cook two trays in a moderately slow oven (160C), swapping halfway, for about 15 minutes, or until just firm to touch. Remove. Cool on trays. Repeat with remaining tray.

6 To make ganache, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from pan. Refrigerate, stirring every 10 minutes, for about 40 minutes, or until thick.

7 Spoon 2 tsps of ganache onto the base of half the cookies. Sandwich with remaining cookies.