Chocolate Shortbread Cake

Southern Living
Chocolate Shortbread CakeRecipe
Photo: Iain Bagwell; Styling: Buffy Hargett Miller
This dessert, prepped in just 30 minutes, is all about the crisp cookies and luscious chocolate.
Makes 12 servings (2 per cake)


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15 ounces milk chocolate morsels (about 2 1/2 cups)
3/4 cup butter
3 tablespoons honey
1/3 cup heavy cream
1 tablespoon bourbon
2 cups coarsely chopped butter cookies
Parchment paper


Hands-on: 30 Minutes
Total: 4 Hours

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

2. 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. Whisk in cream and bourbon.

3. 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.

4. 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.

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.

Created date

January 2014