Triple C

or Crunchy Chocolate Cake


100 g Besan Flour

175 g Butter

27 g Cocoa

120 g Potato starch

120 g Brown sugar

~20 g Water

~75 g Dark chocolate for squiggles


Preheat oven to 140o C.

Line two baking trays with baking paper.



Place all other ingredients into the TM bowl.

Mix for 30 sec at speed 4.

Ensure all ingredients are fully incorporated.

Stand Mixer

Sift together the cocoa, the besan flour and the potato starch.

Cream butter & sugar until light & fluffy.

Mix in the water. 

Add the sifted flour mix.

Mix until the flour is completely incorporated.


This is a wet dough & the resulting biscuits are crunchy. You can either; transfer the mix to a piping bag & pipe the biscuits or cool the mixture in the fridge slightly, then roll out the dough & cut shapes.

The dough will spread a little during baking so ensure you have left sufficient room between each dough blob (piping bag) or shape.   

Bake the biscuits at 140 C for 20 - 30 mins. The size of the biscuits & the oven you are using will determine the actual baking time. 

Take out of the oven & allow to cool. Are the biscuits crunchy? Test this by breaking one in half. If not put them back in the oven at 100 C for a little longer. The drying out of the biscuits is important to get rid of the raw besan flour aftertaste. 


Allow the biscuits to cool on the trays. Move the biscuits closer together. Melt some dark chocolate. Using a fork, dip the ends into the molten chocolate & flick the chocolate on to the top of the biscuits. Once the chocolate has set store them in an airtight container & hide them.