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Friday, June 27, 2008

Choco-Berry Thumbprint

A chocolatety base - smothered in zesty lemony cream cheese frosting - topped with syruppy strawberry nibblets.

Need I say more?

Oh way to eat? Slide the whole thing in...mmm...and close your mouth.



125g butter
1/4 cup sugar
1 egg yolk
1 tsp vanilla
2 oz semisweet chocolate (melted)

Sieve the following
1 and 1/2 cup flour
1/4 cup cocoa
1/4 tsp salt

Cream the butter and sugar till light and fluffy. Add yolk, vanilla and chocolate. Mix well. Add in the seived flour, cocoa and salt. The dough will be a bit soft.Don't panic. Scoop into a plastic bag and chill in the fridge for about 1 hr or so till it firms up.

Shape into balls the size of a big fishball. Roll the ball into a bowl of castor sugar and coat well. Tap off excess sugar, place onto baking sheet and using yr thumb, press onto the centre to make an indentation. Bake in a preheated 175 degrees oven for about 15 - 20 mins. Cool on wire rack. When ready to serve, add the topping of cream cheese frosting and sugared strawberries.

Cream Cheese Frosting
250g cream cheese
1 and 1/2 cup icing sugar
zest of 1/2 a lemon or orange
juice of a lemon or orange

Cream the above until well incorporated and thick.
Store any excess in an airtight container and keep it refrigerated.

Sugared Strawberries

4-5 strawberries, diced
1 tsp castor sugar

Combine the above and drain off any excess liquid.

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