For the dough, knead the dough ingredients from flour up to and including butter together. Halve the dough and knead the cocoa into one half. Shape the light and dark dough into a ball and wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
Divide the dough balls into 6 portions each and shape them into long sausages, then lay them on top of each other like a checkerboard, always brushing with a little egg white. Assemble each 3 x light and 3 x dark, so that 2 large chessboard rolls are created. If you want, you can of course also make a spiral pattern. Wrap the rolls in cling film and place them in the freezer for about 30 minutes.
Then take out the rolls and cut them into slices with a sharp knife, making the slices as thin as possible, as the dough will still rise a little in the oven! Bake at 180 degrees (convection) for about 12 minutes, until the biscuits are slightly brown on the outside. Let cool down well.
In the meantime for the cream melt the chocolate in a water bath, remove from the stove, add butter and powdered sugar and beat everything with the hand mixer until creamy, then add the egg liqueur and whip again well.
Combine 2 biscuits with the cream and allow to dry.
Tip: I had some cream left at the end, if you want, you can simply serve it with a dessert or whip it up with a mug of cream and enjoy.
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