Recipe by Chef Booshman
A German chocolate cookie cake served with a cup of coffee. Great for dessert. Hey, it's chocolate. It's great anytime. The secret ingredient is the Palmin which is coconut fat. You can get it at a European Deli or buy it online. Google Palmin Coconut Fat in your search engine or try germandeli.com in Texas or scanspecialties.com in Seattle. You can substitute 3 sticks of butter, so I'm told. I haven't tried that yet. I make mine for the Christmas holidays. You don't have to worry about leftovers. This stuff magically disappears. Remember to leave some on a plate for Santa.
- 8 ounces confectioners' sugar (1/2 package)
- 250 g coconut fat (1 package Palmin)
- 1⁄4 cup coarsely chopped walnuts (optional)
- 1⁄4 cup Grand Marnier (optional) or 1⁄4 cup rum (optional)
- 1 teaspoon vanilla
- 1⁄3 cup hershey's cocoa powder
- 7 ounces leibniz butter biscuits
Directions See How It's Made
- Spread butter cookies out in a single layer on a baking sheet with sides. Brush or sprinkle with Rum. Line a 9x5 inch loaf pan with parchment paper leaving enough extra at the sides to fold over the top for storage.
- In a medium bowl, combine powdered sugar and cocoa powder with the walnuts, and vanilla. Set aside.
- Melt the package of Palmin in the microwave for 1 minute until liquid.
- Blend with above mixture.
- Using a spatula, spread a thin layer of the choco mixture on the bottom and up the sides a bit of the prepared pan. Place a layer of the drunken cookies in the choco mixture. Cover with a layer of chocolate and repeat with the cookies. Repeat the alternating layers leaving enough chocolate mixture to cover the top.
- Fold aluminum foil over the top and refrigerate until firm, at least 2 hours. Slice into 1/2 inch slices and serve.