For years I've avoided raw cookie dough simply due to an aversion towards raw flour. It is definitely a personal preference, as I never taste raw batter at all when baking. And somehow, even heat-treated flour does not seem appealing to me to enjoy in those types of desserts.
However, cookie dough made with ground almonds is a completely different story. Delightfully nutty, toasted almonds give a whole new dimension and texture to the cookie dough, making it sublime for truffles, ice creams, and even frosting. It is most definitely not meant to be baked, only whipped up and enjoyed on its own, or as a part of a larger dessert, but it is delicious and adaptable, which is something I value greatly in recipes.
The texture is somewhere between whipped frosting and light chocolate mousse. Wonderfully smooth, with the tiniest crunch from the dark chocolate. Just perfect to serve with a freshly brewed cup of coffee.
I reserved a bit of the cookie dough frosting to make a fancier decoration on top, but that is purely optional. It will be equally beautiful just generously dusted with cocoa powder.
Ingredients
For the chocolate fudge brownie
100 grams plain flour
100 grams finely ground toasted almonds
200 grams granulated sugar
25 grams unsweetened cocoa powder
1 teaspoon baking soda
small pinch of salt
240 millilitres warm water
50 millilitres sunflower oil
25 millilitres dark rum
15 millilitres apple cider vinegar
2 teaspoons vanilla bean paste
For the chocolate cookie dough
120 grams vegan block butter, softened to room temperature
100 grams icing sugar, sifted
100 grams finely ground toasted almonds
15 grams unsweetened cocoa powder
2 teaspoons vanilla bean paste
100 millilitres soy milk
100 grams dark chocolate (75%), finely chopped or coarsely grated
Preparation
To make the fudge brownie base, take a large bowl and sift in the plain flour, cocoa powder, baking soda, and salt. Add in the sugar and the finely ground almonds, and mix very well. Line a medium (18x18 cm) square baking pan with baking parchment, bottom and sides, and set it aside. Make a well in the centre of the dry ingredients; add in the warm water, oil, vanilla, rum, and vinegar, and whisk until just combined. Pour the batter into the prepared pan, and immediately bake in a preheated oven, at 180°C, for about 15-20 minutes, or until done. Check it with a toothpick, making sure it stays fudgy, and not dry. Let it cool in the pan completely.
To make the cookie dough frosting, place the softened vegan block butter into a large bowl, add in the vanilla, and whip with an electric mixer on high, for about 2-3 minutes, until lighter in colour and texture. Add in the sifted icing sugar, and whip on high for another 2-3 minutes, until smooth and almost resembling buttercream.
Add in the finely ground almonds, sifted cocoa powder, and the soy milk, and blend until smooth. Add in the finely chopped chocolate, and blend it through. Finally, add in the chocolate chips, and fold it through. Place the bowl into the refrigerator until the brownie base is ready.
Once ready, take the cooled brownie base out of the pan and onto the cake platter, and close a cake form around it. Spread the cookie dough frosting evenly on top, and place the cake into the refrigerator for at least 8 hours. Alternatively, frost the brownie base straight in the pan. Just before serving, dust the top of the dessert with some dark cocoa powder, and serve immediately. Yields 12 rich servings.
