Chocolate

Czarny Diabels

by:
October  5, 2010
4.3
3 Ratings
  • Serves 3 dozen
Author Notes

This is born of my mission to improve on Devil's Food Cake. The name of the cookie is Polish...meaning Black Devil. My husband's family is Polish and this is their favorite curse to hurl at bad drivers and rotten kids who steal apples off the tree. It's a good general purpose curse. —Christina Ward

What You'll Need
Ingredients
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup extra dark chocolate cocoa powder
  • 1/2 cup butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup baker's sugar
  • 1/3 cup espresso, cooled
  • 3/4 teaspoon vanilla
  • 1 egg
  • 12 ounces 62% cocoa chocolate chips
  • 1/4 cup extra dark cocoa powder
  • 1/4 cup powder sugar
Directions
  1. re-heat your oven to 350 degrees. Into a large bowl, sift flour, baking powder, slat and cocoa powder together. Set aside.
  2. n another bowl, cream butter and sugars together. Add cooled espresso and vanilla and beat until thoroughly creamed. Add egg and beat mixture again.
  3. Add sifted “dry” mixture to the “wet” mixture and stir until blended. Add cocoa chips and mix again. Your batter should be thick and “cake-like”.
  4. Lay parchment onto a heavy aluminum baking sheet. Using a teaspoon, scoop the batter and shape into round medallions. Place onto baking sheet. Bake until top o cookie begins to slightly separate, or appear “cracked”. About 10 to 12 minutes. Cool on baking sheet about 5 minutes.
  5. Sift 1/4 cup of cocoa powder with 1/4 cup of confectioner's sugar. Sift onto warm cookies. Transfer to wire rack to cool completely.
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  • SallyCan
    SallyCan
  • AntoniaJames
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  • Christina Ward
    Christina Ward
  • mrslarkin
    mrslarkin

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4 Reviews

SallyCan
SallyCan October 6, 2010
Thanks for posting this, and your cake recipes too. They all look super. And thanks for expanding my curse vocabulary!!!
 
AntoniaJames
AntoniaJames October 6, 2010
Love this cake!! Great recipe. ;o)
 
Christina W.
Christina W. October 5, 2010
Thanks! Baker's Sugar is a finer grain then granulated. I use C&H’s Baker’s Sugar. Comes in a milk carton shape and is finer than granulated sugar.

"Czarny Diabel" is pronounced jar-nee yah-bo. Say it fast and with feeling!
 
mrslarkin
mrslarkin October 5, 2010
Yay! I was hoping you'd post this recipe! Is baker's sugar the same as granulated sugar? Also, what's the correct pronunciation of the name, just in case I need to fling a curse-or-two out my window.