This recipe works for chocolate tart crusts, chocolate sugar cookies, and as a cheesecake base. You can keep a batch in the freezer to be ready for any dessert challenge that arises. Although the method given below is safer in terms of overmixing, if you are in a rush, toss all the ingredients in a food processor and pulse a few times until you get a smooth dough.
Recipe information
Yield
makes about 2 pounds dough
Ingredients
Preparation
Step 1
Sift together the cake flour, cocoa powder, and salt into a medium bowl, and stir with a whisk. Set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter at low speed for about 2 minutes, or until it is soft and fluffy. Slowly beat in the sugar. Add the egg and mix on low. Turn off the mixer and slowly add half of the dry ingredients, and continue mixing on low until incorporated. Add the other half, then the rum, coffee, and vanilla and mix until smooth.
Step 3
Remove the dough and form it into a disk, then cover it with plastic wrap or put it in a sealable plastic bag. Chill it for at least 30 minutes.
Step 4
With a rolling pin, flatten the dough between two layers of parchment paper. Sprinkle the dough with a little flour if it is sticking to the parchment paper. Roll it into a disk about 1/2 inch thick and store in the refrigerator until ready to use.
