Chocolate Shortbread Cake

As receitas lá de casa
Chocolate Shortbread Cake
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Description

Never fear: There's no actual cat tongue in this recipe, which actually gets the name from the type (and shape) of the cookies it is made with. The cookies are crushed, either in a food processor or the old-fashioned way, with a rolling pin, and then mixed with the other ingredients to form a smooth, creamy batter. You can use most any type of cookie to form the crumbs; buttery shortbread cookies are especially delicious.

Ingredients

200 grams cat's tongue cookies (or shortbread biscuits)
125 grams cocoa powder
125 grams sugar
1 teaspoon baking powder
4 eggs
4 tablespoons olive oil (or vegetable oil)
200 milliliters milk

Directions

1Preheat oven to 360°F.
2Grease a round cake pan with butter and sprinkle with flour. Set aside.
3Crush the biscuits using a food processor (or place them in a plastic bag and crush with a rolling pin).
4In a bowl, combine the biscuits, cocoa powder, sugar, and baking powder.
5In another bowl, beat the eggs well.
6Add the oil and the milk, and beat some more.
7Combine the two mixtures in one bowl, and beat until very smooth.
8Pour batter into cake pan and bake for about 40 minutes.
9Perform a toothpick test to make sure the cake is done. Once done, remove from oven, let cool for 5 minutes, then remove from the pan.
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