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Chocolate Shortbread Cake

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Hands-on time 30 mins
Total time 4 hrs
Yield Makes 12 servings (2 per cake)
This dessert, prepped in just 30 minutes, is all about the crisp cookies and luscious chocolate.

Ingredients

  • 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
  • Easy Ganache

How to Make It

  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.

  5. 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.