Tarta de Chocolate con Galletas " Layered Chocolate and Cookie Cake"

Besides for dessert, this little cake is often enjoyed for the late afternoon snack called merienda with a nice tea or coffee. You could almost call this the Spanish tiramisu because of its layers and chocolate and coffee flavors.

This recipe uses thin little butter galletas or cookies (biscuits for my friends in the UK!). They are called Galletas de Maria in Spain, but if you can't find those, thin butter cookies will do. I am not a pastry chef, so my version is not exactly pretty, but it does pack a punch in the taste department. Give Tarta de Chocolate con Galletas a try the next time you want to satisfy your own chocoholic!

*I use margarine to "lighten" up this recipe just a little


DIRECTIONS

Start by lightly greasing an 8 x 8 inch or 9 x 9 inch baking pan. I then prepare a "Maria's bath" by boiling some water in a large pot and then placing a smaller dry pot or metal mixing bowl over the water. Place the chocolate in the dry mixing bowl and slowly melt the chocolate. Once melted, I like to melt 2 ts of butter and mix in about 1 ts of milk into the chocolate.

Next in a large mixing bowl, combine the margarine (or butter) with the sugar and beat it until is soft and creamy. Now beat in the 1 ts of cognac, 1 TB of coffee and the vanilla extract.

In a bowl add the remaining milk, cognac and coffee and mix. Dip a few of the cookies in the milk and briefly soak them to the point where they start to soften but don't break apart. Place a singly layer of the cookies flat on the bottom of the pan (about 6-8 cookies). Now spread a thin layer of the butter/sugar mixture and then a thin layer of chocolate. Repeat this process for 5-6 layers and cap with a thick layer of the remaining chocolate. Refrigerate the cake for 1-2 hours and enjoy!

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