180 g of bittersweet chocolate
1/4 cup of hot coffee
1/4 cup of confectioner's sugar
4 egg yolks
1/2 cup of softened butter
2 tablespoons or more of whiskey
Cream-filled cookies
180 g of bittersweet chocolate
1/4 cup of hot coffee
1/4 cup of confectioner's sugar
4 egg yolks
1/2 cup of softened butter
2 tablespoons or more of whiskey
Cream-filled cookies
Place the chopped chocolate and coffee in a blender cup
Cover and blend for 30 seconds, until the mixture is smooth
Add the confectioner's sugar, egg yolks, and softened butter
Cover and blend again, until the mixture is creamy
Soak the cream-filled cookies in whiskey
Line the bottom of a mold with the soaked cookies
Cover with half the chocolate filling
Cover with another layer of moistened cookies and then the remaining chocolate filling
Refrigerate for at least 3 hours or overnight
If desired, prepare the cake in a removable-bottom pan
Remove the ring when serving
Serve in 8 pieces.
