{"id":13796,"date":"2016-06-28T20:44:04","date_gmt":"2016-06-28T18:44:04","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/cookiekage-med-maelkechokolade-topping-og-kirsebaer\/"},"modified":"2016-06-29T11:37:54","modified_gmt":"2016-06-29T09:37:54","slug":"cookiekage-med-maelkechokolade-topping-og-kirsebaer","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/cookiekage-med-maelkechokolade-topping-og-kirsebaer\/","title":{"rendered":"Cookie cake with milk chocolate topping and cherries"},"content":{"rendered":"

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I made this cookie cake after finding some cookie dough<\/a> in the fridge. It was spoiled with a milk chocolate topping and cherries and mint. A new cookie wonder, if you ask me! Crispy and extremely chocolatey. My dear friend Maja<\/a> introduced to the idea of cookie cakes – and oh boy, what a nice concept!
\n<\/em><\/p>\n

Cookie cake with milk chocolate topping and cherries <\/strong>
\n4 servings<\/p>\n

150 g cookie dough<\/a>
\n<\/a>60 g milk chocolate, preferably Jivara 40% from Valrhona
\n10 g butter<\/p>\n

Cherries and fresh mint.<\/p>\n

Use your finger tips to gently press out the dough to a large cookie or into a tart pan (20 cm) with a removable bottom. Bake in the oven at 175 degrees Celsius for about 10 minutes until beautifully golden. Cool down.
\nMelt the chocolate in a bowl in the microwave oven on low heat with short intervals. Feel free to make use of a Bain-Marie instead. Add the butter and stir until melted together with the chocolate. Spread on the cookie and decorate with cherries and mint.<\/p>\n

\"Processed<\/p>\n

 <\/p>\n

\"Processed<\/p>\n","protected":false},"excerpt":{"rendered":"

I made this cookie cake after finding some cookie dough in the fridge. It was spoiled with a milk chocolate topping and cherries and mint. A new cookie wonder, if you ask me! Crispy and extremely chocolatey. My dear friend Maja introduced to the idea of cookie cakes – and oh boy, what a nice…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":13787,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635],"tags":[1673,1674,1386,1422,790,1364],"class_list":["post-13796","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","tag-cookie","tag-cookie-kage","tag-jivara-en","tag-kirsebr-en","tag-mlkechokolade","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=13796"}],"version-history":[{"count":4,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13796\/revisions"}],"predecessor-version":[{"id":13803,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/13796\/revisions\/13803"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/13787"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=13796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=13796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=13796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}