Author Notes
A subtly sweet Spanish dessert ~ perfect for end of summer days. —TammyRenea
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Ingredients
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4 ounces
semi-sweet chocolate
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1 cup
milk plus 3 tbsp
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1 1/2
sticks of butter, cut into tbsp size pieces
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3
eggs, separated
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1/4 cup
sugar plus 1 tbsp
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2 tablespoons
Licor 43 or rum (optional)
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70
Maria Cookies
Directions
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Heat chocolate and 3 tablespoons of milk 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.
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Add egg mixture to the chocolate and thoroughly incorporate. Completely cool the mixture in the refrigerator.
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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.
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Heat 1 cup of milk with Licor 43 and a tablespoon of sugar until very warm.
Remove from the heat.
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Dip cookies into warm milk and begin the bottom layer of the cake by laying the cookies in a circular pattern, slightly overlapping. (I used 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.)
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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.
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