Put all the ingredients for the cream in a saucepan, stir and heat. Bring to the boil while stirring and after two minutes of cooking, put the saucepan on its side. Let the cream cool. The best way to do this is to pour the cream into a cold bowl and put it in cold water or ice water. Stir again and again so that the mixture stays nice and creamy.
Put about 5 biscuits in a freezer bag and smash them into small crumbs with the underside of a saucepan or similar.
It is best to put the coffee in a small bowl or soup plate.
Then you take a springform pan (approx. 25 cm diameter) and first spread a thin layer of chocolate cream. Then you dip the biscuits with the underside in the coffee (do not immerse them completely, otherwise the biscuits will soften too much) and spread them on the cream. Then there is another thin layer of chocolate cream and then cookies again and so you continue until all the ingredients are used up. Finish the cake with a layer of chocolate cream.
The cake is then placed in the freezer for about 2 hours. Then take the cake out again and sprinkle with the biscuit crumbs. Place in the refrigerator until ready to serve.
You can also only make half of the biscuits using a small springform pan. The rest of the chocolate cream also tastes very, very tasty on its own!
The cake is usually eaten as a dessert, but it is also very suitable for drinking coffee.
Maria-type cookies are round shortbread biscuits that you get in Portugal and other southern countries. They`re best for the cake, of course, but regular shortbread cookies do too.
Ingredients
Print Recipe
Pin Recipe