Chocolate Diamonds

L'Antro dell'Alchimista
Chocolate Diamonds


A sugary, lemon-scented pastry dough made with flour, egg, butter and baking powder is used to created a customizable, jam-filled tart. After making the dough and letting it chill for an hour, it's rolled out and placed in a pie plate. Eight segments are created with the remaining pastry, and they're filled with jams of your choice. After baking until the pastry is golden, it's dusted with powdered sugar and ready to be enjoyed.


1 kilogram cake flour
250 milliliters water
1 teaspoon instant coffee
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking powder
2 eggs
100 grams sugar
1 tablespoon cocoa powder
100 grams honey
500 grams dark chocolate (melted)


1In a stand mixer, add flour, water, coffee, cinnamon, cloves, baking powder, eggs, sugar, cocoa powder, and honey. Mix until well combined.
2Place in a bowl and cover with plastic wrap. Place in the refrigerator for 30 minutes.
3Preheat the oven to 180 degrees Celsius.
4Spread out the dough and cut into diamond shapes, not too thin.
5Place on a lined baking tray and cook for maximum of 7 minutes.
6Once cooked, allow to cool on a cooling rack.
7When cool, dip into the melted chocolate, and leave to drip on a rack.
8They are best eaten a few days later when the honey has made them soft.
Discover more recipes from L'Antro dell'Alchimista