Sweet Graves

by Laura Dachman
(Satu Mare, Romania)

For TOMBSTONE:
100 gr butter
100 gr brown sugar
1 egg
50 ml coffee liqueur
1 teaspoon essence of nuts
200 gr flour
50 gr cocoa powder
1/4 teaspoon sodium bicarbonate
For GRAVE:
200 gr butter
100 gr milk chocolate
200 gr brown sugar
3 eggs
180 gr flour
50 gr cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
pinch of salt
Nutella & candies, to decorate (note from Victoria - I recommend to use only candies made with natural colors and flavors)


Preheat oven to 190 C.

For TOMBSTONE: mix the flour with cocoa and sodium bicarbonate. In a bowl beat butter with sugar. Mix in the egg followed by the coffee liqueur and 1 teaspoon essence of nuts. Fold the dry ingredients and mix until smooth. For each piece, take 1 tablespoon of dough and shape it into a tombstone. Lay the biscuits into a baking tray and bake them for 9 to 10 mins. Let to cool completely.

For GRAVE: reduce oven heat to 180 C. Melt butter with chocolate and sugar and then let them cool slightly. In a bowl mix the flour with cocoa, cinnamon and baking powder. Beat eggs with a pinch of salt then incorporate the chocolate mixture followed by dry ingredients. Pour mixture obtained in a baking pan. Bake the cake for 20 mins. Let to cool completely.

To assemble: cut cake rectangles of a size to fit every tombstone. Use a palette or cutlery knife to swirl Nutella on top of the graves, then decorate each grave with candies.