Chocolate Shortbread Cake

Name: Chocolate Shortbread Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp bourbon; 177 milliliters butter; 473 milliliters coarsely chopped butter cookies; 79 milliliters heavy cream; 3 Tbsps honey; 591 milliliters 15 ounces milk chocolate morsels (about; 12 servings Easy Ganache

You can never have too many dessert recipes, so give Chocolate Shortbread Cake a try. This recipe makes 12 servings with 603 calories, 2g of protein, and 53g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 4 hours. If you have milk chocolate morsels, butter, butter cookies, and a few other ingredients on hand, you can make it.

Instructions

Line each compartment of a 6-mold mini cheesecake pan (or jumbo-size muffin pan) with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Muffin Tray

Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and next 2 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until chocolate is melted.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Whisk in cream and bourbon.

Ingredients you will need

Bourbon

Cream

Equipment you will use

Whisk

Remove from heat. Gently stir cookies into chocolate mixture, and pour into prepared pan (about 3/4 cup in each mold). Chill 2 to 24 hours or until set.

Ingredients you will need

Chocolate

Equipment you will use

Frying Pan

Remove cakes from pan to a wire rack in a parchment paper-lined jelly-roll pan; discard plastic wrap. Slowly pour warm Easy Ganache over cakes, spreading to edges and on sides. Chill 1 hour before serving.

Ingredients you will need

Jelly

Roll

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Wire Rack

Frying Pan

Note: We tested with LU Le Petit Beurre cookies. Store any leftover ganache in the refrigerator. Reheat in the microwave; drizzle over ice cream or your favorite pound cake.

Ingredients you will need

Pound Cake