Chocolate Liquor Cookies Cake Recipe

Ingredients
¼ cup of Kahlua, or coffee liquor
¼ cup of Bailey’s
2 and ¼ cup of thick cream
200 grams of chocolate cookies
Cocoa powder for decorating

• Preparation time: 30 minutes
• Baking time: None, 8 hours in the refrigerator

Preparation

1. Very loosely cover a rectangular 26 by 8 by 5-centimeter mold with plastic wrap allowing the plastic to hang out of the edges of the mold. The mold will be used as a support to put the cake together.
2. In a deep bowl mix the Kahlua or the coffee liquor with the Bailey’s and set it on the side. Beat 1 and ¼ cups of cream until it becomes fluffy. Dip the cookies 2 or 3 at a time, in the liquor mixture. If the texture of the cookies is hard and consistent, it is possible you will have to leave them to sit in the liquor mixture for 1 minute approximately.
3. Place a cookie in vertical position on one side of the mold. Spread some cream on and then cover it with another prepared cookie. Continue alternating the whipped cream with the cookies.
4. Tightly wrap the mold over the plastic wrap and put it in the refrigerator for 8 hours. Very carefully turn it around every once in awhile and put it back in the mold, this way you will avoid the liquor from settling on the bottom. After 8 hours unwrap the plastic wrap and put the cake over a serving dish. Beat the rest of the cream until it is fluffy. Cover the cake with the whipped cream and sprinkle some cocoa powder over it. Use a sharp knife to cut the cake diagonally so as to form vertical lines.

 

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