Chocolate sighs cookies, Bisceglie original recipe from Puglia

A real delight prepared in the region, Apulian sighs are characteristic desserts of Bisceglie, even if they are produced in different locations, taking on different names and varying in the preparations and recipes.

A delicious dessert made of inviting icing, even tastier in its chocolate variant, the one I present to you in this recipe. Also called "lady's kisses", these sweets of love are characterized by a double layer of dough, an intermediate layer of cream, all covered with a crunchy and sugary glaze.

Today I decided to exaggerate, offering you all the procedures for making chocolate sighs, an even tastier alternative to the classic Apulian dessert.

INGREDIENTS

- 75 g of melted butter
- 250 g of ganache cream (made with 125 g of liquid cream and 190 g of dark chocolate)
- 125 of natural yogurt
- 2 eggs
- 220 g of granulated sugar
- 175 g of 00 flour
- 8 g of baking powder
- 40 g of bitter cocoa
- 35 ml of espresso coffee
- 10 g of soluble coffee powder
- 200 g of black cherries in syrup

salt (a pinch)

butter and cocoa for the mould

INGREDIENTS FOR THE ICING

- 75 g chopped dark chocolate
- 50 g of liquid cream
- 15 ml of coffee liqueur

PREPARATION

To prepare these delicious sweets, start by preparing the chocolate ganache, pour the cream into a saucepan and heat it on the heat, once it has come to the boil, add the chocolate, stirring repeatedly until the chocolate has melted completely.

Take the ganache and place it in a bowl, add the melted butter and yogurt, the lightly beaten eggs and the sugar. Mix well to obtain a homogeneous mixture. Add the previously sifted flour, yeast and cocoa, add the salt, espresso and instant coffee. Mix everything until a smooth and full-bodied mixture is created.

Add the cherries in syrup, well drained of the liquid, and mix again. Finally, pour the mixture into the well-buttered molds, sprinkling with bitter cocoa, place everything in a preheated oven at 160° for approximately 50 minutes. Once the mixture is cooked, wait another hour, turning the sweets upside down onto a grill.

For the icing, melt the chocolate with the cream in a bain-marie until it has completely melted. Add the liqueur, mixing quickly and cover the cakes with the icing, leaving them in the fridge for half an hour until they have solidified.