Chocolate Cookies with Orange Cream

Melt the dark chocolate (150 g) together with the butter (70 g) in a bain-marie. Then let the mixture cool down slightly.

Whisk 3 eggs with the sugar (150 g) until a light, frothy mixture forms. Stir in the cooled chocolate mixture. Mix flour, cocoa, ground almonds, salt, and baking soda and fold them into the dough.

Roughly chop the remaining chocolate (80 g) and stir it into the dough. Let the dough rest in the refrigerator for 30 to 60 minutes.