Chocolate Nut Cookie Cake
Baking and Desserts • European
Description
While the glaze is still warm, you can decorate the cake with nuts or other toppings to taste.
Ingredients
- Shortbread Cookies 10 oz
- Butter 10 oz
- Farm fresh eggs 2 pieces
- Bittersweet Chocolate 5 oz
- Sugar 10 oz
- Coffee Liqueur 3 tablespoons
- Nuts 5 oz
- Raisins 0 oz
- 10% cream 0 fl oz
- Liquid dark chocolate 5 oz
Step-by-Step Guide
Step 1
Crush the cookies in a blender. Mix 100 grams of cookies with 40 grams of melted butter (I found I needed a bit more butter, so I added about 20-30 grams more). Spread the mixture on the bottom of the mold, compact it, and place it in the freezer.
Step 2
Melt the remaining butter in a water bath with the bittersweet chocolate.
Step 3
Separate the egg yolks and beat them with sugar until white, then add to the chocolate mixture.
Step 4
Add the raisins, nuts (any of your choice, I used hazelnuts), liqueur, and the remaining cookies to the chocolate-egg mixture. Mix everything and pour it over the frozen base, then return it to the cold.
Step 5
Bring the cream to a boil and melt the milk chocolate in it. Use this glaze to cover the top of the cake and place it in the refrigerator for 2-4 hours.
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