Description
A subtly sweet Spanish dessert—perfect for end of summer days.
Ingredients
- 4 ounces, weight Semi-sweet Chocolate
- 1 cup Plus 3 Tablespoons Milk, Divided Use
- 1-½ stick Butter, Cut Into Tbsp Size Pieces
- 3 Eggs, Separated
- ¼ cups Plus 1 Tablespoon Sugar, Divided Use
- 2 Tablespoons Licor 43 Or Rum (optional)
- 70 Maria Cookies (Goya Brand Or Other; They Typically Come In A Roll)
Preparation
Heat chocolate and 3 tablespoons of milk in a saucepan over low heat stirring until melted and well combined. Add the butter a piece at a time and stir until completely incorporated. Remove from the heat.
Put the egg yolks in a bowl and set the whites aside. Add ¼ cup of sugar to the egg yolks and beat well with a whisk. Add egg mixture into the chocolate and thoroughly incorporate. Completely cool the mixture in the refrigerator.
When mixture is completely cooled, beat the egg whites to soft peaks. (Do not over beat.) Add egg whites to cooled chocolate mixture and mix well.
In a saucepan over medium-low heat heat 1 cup of milk with Licor 43 and remaining tablespoon of sugar until very warm but not boiling. Remove from the heat.
Dip cookies into the warm milk and begin the bottom layer of the cake by laying the cookies (about 16 cookies) in a circular pattern, slightly overlapping. (I used a cake platter with the outside of an 8” springform pan as a mold.)
Pour some of the chocolate mixture over the top and spread to cover all the cookies. Make the next layer of cookies the same as the first. Repeat 3 more times. (There should be 4 layers of cookie and chocolate if using an 8” diameter mold.)
Reserve any leftover cookies for crushing and garnishing. Refrigerate cake in the mold in the refrigerator for 5 hours.
Remove mold and garnish with crushed cookies. ¡Que aproveche!
