Lavender Shortbread Cake with Chocolate Filling

Prepare the crust: In a medium bowl, combine the flour and butter

Mix with your fingertips until it forms a crumbly mixture

Add the ice-cold water and knead slightly

Shape into a ball and wrap in plastic film

Refrigerate for about 20 minutes

Auquen the oven to 200°C (hot)

With the rolling pin, roll out the dough on the counter to a thickness of about 1/8 inch

Use a knife to trim the edges and remove any excess dough

Place the crust in a 9-inch springform pan

With the remaining dough, shape into small balls and press them onto the sides of the pan, one by one, until it's completely covered

Trim the edges again

Poke the bottom and sides of the crust with a fork in several places

Cover with two overlapping sheets of parchment paper

Bake in a preheated oven at 200°C (hot) for about 20 minutes or until the crust is firm

Remove the parchment paper

Continue baking at 375°F (hot) for an additional 12-15 minutes, or until lightly browned

Let cool completely

Prepare the filling: In a medium saucepan with 3 cups of water, dissolve the gelatin

Add the granulated sugar, salt, milk, egg yolks, and rum

Beat with an electric mixer until smooth

Continue cooking in a bain-marie over low heat, stirring constantly, until the mixture thickens slightly (about 15 minutes)

Remove from heat and stir in the melted chocolate

Let cool to room temperature

Refrigerate for about 10 minutes

In another bowl, beat the heavy cream until stiff peaks form

Add the granulated sugar and continue beating until smooth

Fold in the vanilla extract

Assemble the cake by placing a layer of crust on the bottom of the springform pan, followed by a layer of filling, then repeat the process two more times, ending with a layer of crust on top

Use a spatula to spread the edges of each layer evenly

Let cool completely in the refrigerator for at least 2 hours before serving

Serves 8-10

Per serving: approximately 443 calories.