Chocolate Nut Cookie Cake

Baking and Desserts | European cuisine

⏳ Time

40 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

While the glaze is still warm, you can decorate the cake with nuts or other toppings to taste.

Ingredients

Shortbread Cookies - 7.9 oz
Butter - 8.5 oz
Farm fresh eggs - 2 pieces
Bittersweet Chocolate - 7.1 oz
Sugar - 9.7 oz
Coffee Liqueur - 3 tablespoons
Nuts - 2.6 oz
Raisins - 2.1 oz
10% cream - 1 fl oz
Liquid dark chocolate - 5.3 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.