Post by noblesseoblige on Aug 24, 2005 15:38:58 GMT -5
1 cup butter
2 eggs
1 1/4 powdered sugar
1/2 cup unsweetened cocoa *
1 Tbs instant coffee powder
3 Tbs Grand Marnier *
8 - 10 oz rectangular shortbread or tea cookies (Petit Beurre)
Chopped pistachios almonds or other nuts.
Line a 10 long narrow straight sided pan (bread pan)
with foil or parchment paper; set aside.
Melt butter over medium heat; cool to room temperature.
In a large bowl combine eggs, powdered sugar, cocoa, coffee powder and Grand Marnier.
Gradually add melted butter, stirring constantly.
Spread a generous layer of chocolate mixture on bottom of pan.
Cover with layer of cookies.
Be sure that cookies do not touch sides of pan.
Alternate layers of cookies and chocolate mixture in pan ending with chocolate mixture. Cover tightly with foil, refrigerate for 24 hours.
Cookies will absorb flavor and moisture from chocolate mixture and soften slightly.
Unmold cake. Garnish with nuts or as desired.
Cooks note:
* I have used Hershey's cocoa and imported dutch cocoa. The dutch gives by far a better flavor. The Hershey's taste like something from a lab.
Also, after buying a bottle of Grand Marnier at $24 a bottle and not really getting that pronounced flavor, I decided to cheat.
Instead of the Grand Marnier I am using plain Brandy and finely grate the peel of 1/2 large Orange and stir that in the chocolate mixture. This way I get that Orange flavor of the Grand Marnier, but it is a more pronounced.
2 eggs
1 1/4 powdered sugar
1/2 cup unsweetened cocoa *
1 Tbs instant coffee powder
3 Tbs Grand Marnier *
8 - 10 oz rectangular shortbread or tea cookies (Petit Beurre)
Chopped pistachios almonds or other nuts.
Line a 10 long narrow straight sided pan (bread pan)
with foil or parchment paper; set aside.
Melt butter over medium heat; cool to room temperature.
In a large bowl combine eggs, powdered sugar, cocoa, coffee powder and Grand Marnier.
Gradually add melted butter, stirring constantly.
Spread a generous layer of chocolate mixture on bottom of pan.
Cover with layer of cookies.
Be sure that cookies do not touch sides of pan.
Alternate layers of cookies and chocolate mixture in pan ending with chocolate mixture. Cover tightly with foil, refrigerate for 24 hours.
Cookies will absorb flavor and moisture from chocolate mixture and soften slightly.
Unmold cake. Garnish with nuts or as desired.
Cooks note:
* I have used Hershey's cocoa and imported dutch cocoa. The dutch gives by far a better flavor. The Hershey's taste like something from a lab.
Also, after buying a bottle of Grand Marnier at $24 a bottle and not really getting that pronounced flavor, I decided to cheat.
Instead of the Grand Marnier I am using plain Brandy and finely grate the peel of 1/2 large Orange and stir that in the chocolate mixture. This way I get that Orange flavor of the Grand Marnier, but it is a more pronounced.
