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Ingredients

Cake

Chocolate Cream

Directions

Cake

  • Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, leaving an overhang at each short end. Stand 3 cookies along each long side of pan. Lay 3 cookies flat on bottom of pan and brush with a little coffee.

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  • With a spatula, spread 1/2 cup Chocolate Cream in pan. Repeat twice, layering cookies and 1/2 cup cream; then layer 3 cookies and remaining cream (brushing all cookies with coffee). Top with 3 more cookies and wrap tightly with plastic. Refrigerate overnight.

  • Unwrap and invert onto a platter. Whip the heavy cream until soft peaks form and spread onto cake. Shave bittersweet chocolate over cake and chill until serving. Slice carefully with a serrated knife.

Chocolate Cream

  • Combine heavy cream and sugar in a small saucepan. Heat just until steaming. Add chocolate and let sit 5 min, then whisk until smooth.

  • Transfer to a metal bowl, and place bowl in an ice bath. Stir occasionally until cold (or refrigerate overnight). When ice-cold, add vanilla and whip until soft peaks form. Keep cold until ready to use. Topping Tip: You can make chocolate curls with a chunk of chocolate and a vegetable peeler, or you can use a knife to finely sliver a thinner bar.

Nutrition Facts

513 calories; 40 g total fat; 117 mg sodium. 34 g carbohydrates; 5 g protein;

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