125 grams dark chocolate (68% cocoa), roughly chopped
finely grated zest 1 small orange
20 grams butter
1 large egg, size 7
⅓ cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons good quality cocoa powder, sifted
50 grams dark chocolate (68% cocoa) finely chopped
¼ cup flaked almonds, optional
Grease 2 flat baking trays and line with baking paper. Preheat the oven to 180°C fan bake.
Melt the chocolate, orange zest and butter together in a bowl set over a saucepan of simmering water. Don’t let the base of the bowl touch the water. Set aside for 10 minutes to cool.
Whisk the egg, sugar and vanilla together until thick and pale. Using a large metal spoon, fold in the melted chocolate and cocoa then the chopped chocolate.
Place teaspoons of the batter on the trays, leaving space between each one to allow for spreading. I fit 12 on each tray. Top one tray with almonds if using.
Bake for 6–7 minutes until they have formed a crust but are still soft to the touch. Leave to cool completely on the trays then carefully transfer to a sealed container and store in the fridge. Makes 24 small cookies.