Description
Zarte, mürbe Teigböden mit feiner Kakaonote umhüllen eine luftige Schlagsahnecreme, gekrönt von glänzender, samtiger Kochschokolade. Das Ischler Törtchen verbindet Buttrigkeit, Süße und schokoladige Intensität in perfekter Harmonie.
Ingredients
Scale
- 200 g Butter
- 300 g Mehl
- 100 g Puderzucker
- 2 Eigelbe
- 4 EL Kakaopulver
- 500 ml Schlagsahne
- 200 g Kochschokolade
- 1 EL Öl
Instructions
- Begin by preparing the dough. Take 200 grams of butter and place it in a large mixing bowl. Using a hand mixer or stand mixer, cream the butter together with 100 grams of powdered sugar until the mixture becomes light, fluffy, and pale in color. This process should take about 3 to 5 minutes at medium speed. Once the butter and sugar are well combined, add 2 egg yolks to the bowl and continue mixing briefly for another minute until fully incorporated.
- In a separate bowl, sift together 300 grams of all-purpose flour and 4 tablespoons of cocoa powder to ensure there are no lumps and the dry ingredients are well mixed. Gradually add this dry mixture to the butter, sugar, and egg yolk mixture, folding it in gently with a spatula or mixing on low speed. Continue mixing until all the flour and cocoa powder have been fully incorporated into a smooth, pliable dough. The dough should be soft but not sticky.
- Wrap the dough tightly in plastic wrap or place it in a covered container and refrigerate it for at least 30 minutes. This chilling step is essential to firm up the dough, making it easier to roll out and cut without sticking.
- After the dough has chilled, lightly flour a clean work surface and roll the dough out evenly to a thin layer, about 3 millimeters thick. Using a round cookie cutter or a glass with a diameter of 5 centimeters, cut out circles from the dough. Gather any scraps, reroll, and cut more circles until all dough is used.
- Place the cut dough circles on a baking sheet lined with parchment paper, spaced evenly to prevent sticking during baking. Preheat your oven to 180°C (356°F). Bake the dough circles for approximately 15 minutes, or until they are firm but still pale in color, indicating they are baked through but not overdone.
- Once baked, carefully remove the baking sheet from the oven and transfer the Ischler Törtchen bases onto a flat surface or cooling rack. Allow them to cool completely to room temperature; this is important to prevent the filling from melting when assembled.
- While the bases cool, prepare the filling and chocolate coating. Heat 500 milliliters of whipping cream gently in a saucepan over medium heat until it just begins to simmer — do not let it boil. Remove the cream from heat immediately.
- Chop 150 grams of cooking chocolate into small pieces and add it to the hot cream. Stir continuously with a whisk or spoon until the chocolate is completely melted and the mixture is smooth and glossy. Allow this chocolate cream mixture to cool down to room temperature.
- Once cooled, use a hand mixer to whip the chocolate cream until it becomes light and fluffy. Transfer this creamy filling into a piping bag or a resealable plastic bag with a small corner cut off for easy application.
- Dip the remaining 50 grams of cooking chocolate into a small bowl and add 1 tablespoon of oil to it. Melt this chocolate-oil mixture gently over a double boiler or in short bursts in the microwave, stirring frequently until smooth and fluid.
- Take one cooled dough circle and pipe a generous amount of the whipped chocolate cream onto its flat side. Then, take a second dough circle and quickly dip its bottom side into the melted chocolate-oil mixture, ensuring it is evenly coated but not dripping.
- Press the chocolate-dipped side of the second dough circle firmly onto the cream-topped side of the first circle, forming a sandwich. Repeat this process with the remaining dough circles and filling to make multiple Ischler Törtchen.
- Finally, decorate the tops of the assembled Ischler Törtchen by piping some of the remaining whipped chocolate cream onto each one for an elegant finish. Place the finished treats in the refrigerator and allow them to set and firm up for at least one hour before serving.
Notes
For the best results, ensure the dough is properly chilled before rolling out to prevent it from becoming sticky. When melting chocolate with oil, use a gentle heat to avoid burning the chocolate. The combination of the rich cocoa dough and the creamy chocolate filling makes these Ischler Törtchen a true delight. Store them in an airtight container in the refrigerator to keep them fresh for several days.
- Prep Time: 10
- Cook Time: 20
- Category: Kekse und Cookies Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
