Chocolate Shortbread Cake

Chocolate Shortbread Cake
240 min.
12
514kcal

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Indulge your sweet tooth with a delightful Chocolate Shortbread Cake that promises to be the star of any dessert table. This rich and decadent treat combines the luxurious flavors of milk chocolate morsels with the buttery crunch of coarsely chopped butter cookies, creating a harmonious blend that will leave you craving more. With a preparation time of just 240 minutes, this cake is perfect for those who want to impress their guests without spending all day in the kitchen.

The addition of bourbon adds a subtle depth of flavor, enhancing the chocolate's richness and making each bite a truly indulgent experience. Topped with a silky Easy Ganache, this cake not only looks stunning but also delivers a melt-in-your-mouth texture that is simply irresistible. Whether you're celebrating a special occasion or just treating yourself, this Chocolate Shortbread Cake is sure to satisfy your dessert desires.

Perfectly portioned for 12 servings, it's an ideal choice for gatherings, parties, or family dinners. Plus, with a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this dessert with a little less guilt. So gather your ingredients, roll up your sleeves, and get ready to create a masterpiece that will have everyone asking for seconds!

Ingredients

  • tablespoon bourbon 
  • 0.8 cup butter 
  • cups butter cookies coarsely chopped
  • 0.3 cup heavy cream 
  • tablespoons honey 
  • 2.5 cups milk chocolate morsels 
  • 12 servings easy ganache 
  • 12 servings easy ganache 

Equipment

  • frying pan
  • baking paper
  • whisk
  • wire rack
  • plastic wrap
  • double boiler
  • microwave
  • muffin tray

Directions

  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.
  3. Whisk in cream and bourbon.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

Calories514kcal
Protein2.42%
Fat54.89%
Carbs42.69%

Properties

Glycemic Index
9.77
Glycemic Load
2.26
Inflammation Score
-2
Nutrition Score
1.1104347689644%

Nutrients percent of daily need

Calories:513.63kcal
25.68%
Fat:31.65g
48.69%
Saturated Fat:17.62g
110.15%
Carbohydrates:55.39g
18.46%
Net Carbohydrates:55.38g
20.14%
Sugar:37.2g
41.34%
Cholesterol:37.97mg
12.66%
Sodium:234.06mg
10.18%
Alcohol:0.42g
100%
Alcohol %:0.51%
100%
Protein:3.14g
6.28%
Vitamin A:451.73IU
9.03%
Calcium:34.87mg
3.49%
Potassium:119.58mg
3.42%
Vitamin E:0.39mg
2.6%
Vitamin K:1.2µg
1.15%
Vitamin B2:0.02mg
1.14%
Source:My Recipes